Céline Turenne
This salad gives you a complete protein by combining rice and beans. It is my version of what was “Micheline’s rice salad” when I was a little girl, but to this day, no one in my family remembers who Micheline is. The salad, though, is memorable!
Cool Rice and Beans Salad
Ingredients
- 2 Tbsp (30 mL) reduced-sodium soy sauce or tamari sauce
- 1/4 cup (60 mL) grapeseed oil
- 1 garlic clove, finely minced
- 2 cups (500 mL) cooked jasmine or basmati rice, cooled
- 1/2 cup (125 mL) soybean sprouts
- 1 cup (250 mL) cooked beans of your choice (pinto, black, navy)
- 2 cups (500 mL) packed baby spinach leaves, washed
- 3 celery stalks, thinly sliced diagonally
- 1 cup (250 mL) sliced fresh mushrooms
- 1/2 cup (125 mL) diced red pepper
- 2 green onions, thinly sliced diagonally
- 1/2 cup (125 mL) nuts or seeds of your choice
Nutrition
Per serving:
- calories385
- protein12g
- fat21g
- saturated fat2g
- trans fat0g
- carbohydrates40g
- sugars3g
- fibre7g
- sodium439mg
Directions
01
In small bowl, whisk together soy or tamari sauce, oil, and garlic.
02
In large serving bowl, combine remaining ingredients; add dressing, toss to coat, and let stand for 1 hour at room temperature before serving.
