Basil Rice Salad

Recipe Ingredients

3 cups	480g / 16oz	Cooked brown or white basmati rice
		= (use regular brown or white rice if
		Desired)
1 1/2 cups	165g / 5.8oz	Diced carrots
2 cups	125g / 4.4oz	Tomatoes - diced (medium)
1 cup	160g / 5.6oz	Canned kidney beans - drained, rinsed
2		Scallions - minced
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Red wine vinegar
1/4 cup	59ml	Olive oil
1/4 cup	23g / 0.8oz	Minced fresh basil
2 tablespoons	30ml	Minced fresh Italian parsley
2 teaspoons	10ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine the rice, carrots, tomatoes, kidney beans, and scallions in a salad bowl. Whisk together the remaining dressing ingredients. Add the dressing to the salad and toss well. Chill for 1 to 2 hours before serving.

This recipe yields 6 servings. Serving size: 1/2 cup rice with 1/2 cup vegetables.

Exchanges Per Serving: 2 Starch, 1 Vegetable, 1 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 254; Calories from Fat 86; Fat 10g; Saturated Fat 1g; Cholesterol 0mg; Sodium 91mg; Carbohydrates 37g; Dietary Fiber 4g; Sugars 6g; Protein 6g;

Source:
American Diabetes Association at http://www.diabetes.org

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.