Rice and beans Salad- Mayo Clinic Health System

Rice and beans salad


Dietitian’s tip: Rinsing and draining canned beans removes approximately 40 percent of the sodium.

By Mayo Clinic staff



o    1 1/2 cups uncooked brown rice

o    3 cups water

o    1/2 cup chopped fresh parsley

o    1/2 cup chopped shallots or spring onions (approximately 2 shallots or several spring onions)

o    15-ounce can unsalted garbanzo beans, rinsed and drained

o    15-ounce can unsalted dark kidney beans, rinsed and drained

o    1/4 cup olive oil

o    1/3 to 1/2 cup rice vinegar, according to your taste


Place rice and water in stockpot. Cover and cook over medium heat until rice is tender, about 45 to 50 minutes. Cool to room temperature. Stir in the remaining ingredients. Chill 2 hours or longer.

Nutritional analysis per serving Serving size: About 3/4 cup Calories 235 Sodium 122 mg Total fat 7 g Total carbohydrate 36 g Saturated fat 1 g Dietary fiber 5 g Monounsaturated fat 4 g Protein 7 g Cholesterol 0 mg