Rice-And-Bean Salad

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Servings: 8 Difficulty: Intermediate
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A vibrant, protein-packed salad combining fluffy rice with savory kidney beans and a bright red wine vinaigrette.
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This Rice-and-Bean Salad is a comforting yet refreshing dish that balances the earthiness of kidney beans with the lightness of long-grain rice. Tossed with tender celery and a zesty red wine vinegar dressing, it offers a satisfying crunch and tangy flavor profile. It’s an excellent choice for potlucks, summer picnics, or as a hearty vegan side dish. The flavors meld beautifully as the salad chills, making it a convenient make-ahead meal. Simple to prepare with pantry staples, this salad brings a rustic, home-style appeal to any table without requiring complex techniques or hard-to-find ingredients.

Rice-and-Bean Salad recipe image
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Rice-And-Bean Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 78.0

Description

This Rice-and-Bean Salad is a comforting yet refreshing dish that balances the earthiness of kidney beans with the lightness of long-grain rice. Tossed with tender celery and a zesty red wine vinegar dressing, it offers a satisfying crunch and tangy flavor profile. It&# 226;ÂÂs an excellent choice for potlucks, summer picnics, or as a hearty vegan side dish. The flavors meld beautifully as the salad chills, making it a convenient make-ahead meal. Simple to prepare with pantry staples, this salad brings a rustic, home-style appeal to any table without requiring complex techniques or hard-to-find ingredients.

Ingredients

Directions

  1. Cook the rice according to package directions until tender and fluffy. Drain well and transfer to a large mixing bowl to cool slightly.
  2. While the rice cooks, heat 2 tablespoons of salad oil in a 10-inch skillet over medium heat.
  3. Add the thinly sliced celery to the skillet and sauté until tender-crisp, about 3-5 minutes. Transfer the cooked celery to the bowl with the rice.
  4. Add the drained kidney beans, remaining 2 tablespoons of salad oil, red wine vinegar, salt, and sugar to the bowl.
  5. Toss all ingredients gently but thoroughly until well combined and coated in the dressing.
  6. Serve the salad at room temperature, or cover and refrigerate for at least 30 minutes to serve chilled.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 78.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 16.8g6%
Dietary Fiber 0.2g1%
Sugars 0.0g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rice salad, kidney beans, vegan salad, bean salad, celery, red wine vinegar, potluck, picnic food, make-ahead, plant-based, easy dinner, side dish, long-grain rice, healthy lunch, chilled salad, budget-friendly, quick recipe, vegetarian, protein-rich, summer salad
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