Three Bean Rice Salad

This vibrant Three Bean Rice Salad is the perfect light meal for warm weather gatherings or a quick weeknight lunch. Combining the earthy richness of red kidney beans, the crisp sweetness of French-cut green beans, and the mild snap of wax beans, this dish offers a delightful textural contrast with every bite. The foundation of fluffy cooked rice absorbs the bright, tangy flavors of the prepared Italian dressing, while thinly sliced onion rings add a subtle pungent kick. It&# 226;ÂÂs a vegan-friendly side that holds up beautifully at potlucks or picnics. Simply toss, chill, and serve on a bed of fresh lettuce for a colorful, nutritious plate that tastes even better the next day.

Cuisine: French

Courses: Salads

Difficulty: Intermediate

Servings: 1

Calories: 248.0

Dietary: Gluten-free

Description

This vibrant Three Bean Rice Salad is the perfect light meal for warm weather gatherings or a quick weeknight lunch. Combining the earthy richness of red kidney beans, the crisp sweetness of French-cut green beans, and the mild snap of wax beans, this dish offers a delightful textural contrast with every bite. The foundation of fluffy cooked rice absorbs the bright, tangy flavors of the prepared Italian dressing, while thinly sliced onion rings add a subtle pungent kick. It&# 226;ÂÂs a vegan-friendly side that holds up beautifully at potlucks or picnics. Simply toss, chill, and serve on a bed of fresh lettuce for a colorful, nutritious plate that tastes even better the next day.

Ingredients

16 oz French cut green beans,

Directions

1
Cook rice according to package instructions, then spread on a baking sheet to cool completely.
2
Trim and blanch the French-cut green beans and wax beans until tender-crisp; drain and rinse with cold water.
3
Drain and rinse the red kidney beans thoroughly.
4
Thinly slice the onion into rings.
5
In a large bowl, combine the kidney beans, green beans, wax beans, onion rings, salt, and pepper.
6
Pour the prepared Italian salad dressing over the bean mixture and toss gently to coat evenly.
7
Fold the cooled cooked rice into the bean mixture until fully incorporated.
8
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
9
Serve chilled on a bed of fresh lettuce leaves.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 248.0kcal

% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 48.0mg2%
Total Carbohydrate 56.0g19%
Dietary Fiber 21.6g87%
Sugars 26.4g
Protein 14.4g29%

* 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: bean salad, rice salad, three bean salad, vegan salad, side dish, picnic food, green beans, kidney beans, wax beans, italian dressing, easy lunch, make ahead, healthy recipe, plant based, cold salad

Read it online: https://www.chefs-mate.com/recipe/three-bean-rice-salad/