Hearty Bean and Rice Salad


This tasty rice and bean salad combines great flavors of garbanzo beans, kidney beans, and brown rice. This healthy recipe will replace high-fat, low-nutrition picnic salads in your household. Rinse the canned beans to remove excess sodium, if you’re watching sodium intake.


  • 1 ½ c. brown rice, uncooked
  • 3 c. water
  • ¼ c. olive oil
  • 1 can (15-oz.) rinsed and drained unsalted dark kidney beans
  • 1 can (15-oz.) rinsed and drained unsalted garbanzo beans
  • ½ c. spring onion or shallots, chopped
  • ½ c. fresh parsley, chopped
  • 1/3 to 1/2 c. rice vinegar, to taste


  1. Cook rice in stockpot with water for about 50 minutes or until tender. Put rice in a bowl. Let the rice cool to room temperature before stirring in the remaining ingredients. Refrigerate for at least 2 hours before serving.