White Bean and Tomato Rice Salad
Nutritional Breakdown is if Divided into TWO Servings
Calories 447 (21% from fat)
Fat 10.2 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 47 mg.
Sodium 824 mg.
Carb 77 gram
Fiber 14.4 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 18 gram
Ingredients
2 cups cooked brown rice
(We used Uncle Bens Ready Rice Whole Grain Brown 8.8 oz. Packet.)
1 can (15.5 oz.) reduced sodium white kidney beans, drained and rinsed
(We used Bush's Best Reduced Sodium White Kidney Beans - also called Cannellini Beans.)
1 cup cherry tomatoes, halved
2 Tbsp. fresh dill, chopped
3 tsp. lemon juice
2 tsp. garlic, minced
1 Tbsp. olive oil
1/2 tsp. kosher salt
This is a salad you can make on Monday, store in the refrigerator and it'll keep till Wednesday. The resistant starch from cold rice gives you a steady supply of energy while filling you up.
1. Prepare the rice according to package directions. Then toss all the ingredients together, reserving just a little of the dill to be used as a garnish on top.
2. Divide into 2 or 4 servings, depending on if you're using it for a meal or as a salad before the main course.
Yield: 2 or 4 Servings
