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    • Fiesta Rice Salad



    This cool and refreshing salad is a great way to use leftover rice and turn it into dinner on a hot summer night.

    Ingredients

    • 1 cup brown rice (cooked)
    • 1 carrot (shredded)
    • 1 cup broccoli (chopped fine)
    • 1 small red onion (chopped)
    • 1 cup tomato (chopped)
    • 1 sweet bell pepper, green, red, or yellow (chopped)
    • 1 can kidney beans, low-sodium (15.5 ounce, drained, rinsed)
    • 2 tablespoons cilantro (or other fresh herbs) (chopped fine)
    • 2 tablespoons red wine vinegar (or white or cider)
    • 1 tablespoon vegetable oil
    • salt and pepper (to taste, optional)

    Directions

    1. Wash hands with soap and water.
    2. Wash and chop vegetables and mix with cooked rice.
    3. In a small bowl, add vinegar, oil, dill, salt and pepper. (Or use your favorite dressing.) Pour over rice mixture.
    4. Add beans and toss well. Serve cold and enjoy!