Louisiana Rice & Bean Salad
This protein-rich rice dish makes wonderful picnic fare. Adjust the amounts of chilies, chili powder, and hot pepper sauce to taste as this version is not particularly spicy. The salad can be prepared well ahead of time and served chilled or at room temperature.
  • 1 can (4 ounces) chopped mild green chilies, drained
  • 1/4 cup spicy mixed vegetable juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon cider vinegar
  • 1-1/2 teaspoons chili powder
  • 1/2 to 3/4 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 3 cups cold cooked rice
  • 2 cans (16 ounces each) pinto beans, rinsed and drained
  • 1 red bell pepper, cut into thin strips
  • 1 green bell pepper, cut into thin strips
  • 1 cup thinly sliced celery
  • 1/2 cup thinly sliced scallions
  • Half an avocado, cut crosswise into 8 slices

1. In large bowl, stir together chilies, vegetable juice, oil, vinegar, chili powder, hot pepper sauce, and salt.

2. Add rice, beans, bell peppers, celery, and scallions to dressing and toss to mix. Spoon onto plates and top each serving with 2 slices avocado.

Nutritional Information
Per serving: 350 calories, 5.6g total fat, 1g saturated fat, 2.8g monounsaturated fat, 1.1g polyunsaturated fat, 11g dietary fiber, 12g protein, 65g carbohydrate, 0mg cholesterol, 751mg sodium.
Good source of: fiber, folate, iron, selenium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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