Makes: 4 Servings

Fiesta Rice Salad

This cool and refreshing salad is a great way to use leftover rice and turn it into dinner on a hot summer night.

Prep time: 20 Minutes


  • 1 cup brown rice (cooked)
  • 1 carrot (shredded)
  • 1 cup broccoli (chopped fine)
  • 1 red onion (small, chopped)
  • 1 cup tomato (chopped)
  • 1 bell pepper (sweet, green, red, yellow)
  • 1 can kidney beans (15oz, drained, rinsed)
  • 2 tablespoons cilantro (or other fresh herbs) (chopped fine)
  • 2 tablespoons red wine vinegar (or white or cider)
  • 1 tablespoon vegetable oil
  • salt and pepper (to taste, optional)
Serving Size: 1 cup
Total Fat4 g
Saturated Fat1 g
Cholesterol0 mg
Sodium26 mg
Total Carbohydrate35 g
Dietary Fiber9 g
Total Sugars4 g
Added Sugars included0 g
Protein9 g


  1. Wash and chop vegetables and mix with cooked rice.
  2. In a small bowl, add vinegar, oil, dill, salt and pepper. (Or use your favorite dressing.) Pour over rice mixture.
  3. Add beans and toss well. Serve cold and enjoy!

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