Fiesta Rice Salad

20 min · Serves 4

Based on a recipe from Farm Fresh Summertime Recipes Connecticut Food Policy Council, via USDA MyPlate Kitchen

What goes in

• 1 cupbrown rice, cooked
• 1carrot, shredded
• 1 cupbroccoli, chopped fine
• 1red onion, chopped
• 1 cuptomato, chopped
• 1sweet bell pepper, chopped
• 1 cankidney beans, low-sodium, drained and rinsed
• 29.6 mlcilantro, chopped fine
• 29.6 mlred wine vinegar
• 14.8 mlvegetable oil
• salt and pepper (optional)

How to cook it

1. Prepare all the vegetables by washing and chopping them into small pieces.
2. Combine the chopped vegetables with the cooked brown rice in a large bowl.
3. Whisk together the vinegar, oil, and herbs in a separate small container.
4. Drizzle the dressing over the rice and vegetable mixture.
5. Add the rinsed kidney beans to the bowl and stir everything until well combined.
6. Serve the salad chilled.

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