Recipe courtesy of Brigitte Nguyen

Bright and Light Rice n' Bean Salad

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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Ingredients

3 tablespoons olive oil

3 tablespoons orange juice

2 teaspoons balsamic vinegar

1 cup frozen corn, thawed

1 cup shelled edamame, or soybeans

1 cup cooked brown rice

4 scallions, sliced

One 15-ounce can red beans, rinsed and drained

1 orange bell pepper, diced

Salt and freshly ground black pepper

Directions

  1. Whisk together the olive oil, orange juice and vinegar in a large bowl. Add the corn, edamame, rice, scallions, beans and bell pepper and toss to combine. Season with salt and black pepper.
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