Bean and Rice Salad


  • 4 cups cooked brown rice
  • 15 ounce can black beans, rinsed and drained
  • 15 ounce can garbanzo beans, rinsed and drained
  • 1/2 cup scallion, chopped
  • 2 stalks celery, sliced
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • 4 ounce can chopped green chilies
  • 1 cup frozen corn kernels, thawed
  • 1 cup frozen peas, thawed
  • 1/4 cup chopped fresh parsley or cilantro
  • 1 cup your favorite oil-free dressing or salsa


Combine all the ingredients in a large bowl and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend.

Prep: 30 minutes (cooked riced needed) Chill: 2 hours

Special Menus:

Vegan, Low Salt, Nut Free

Source: McDougall Recipes
Levelfield Website Designs