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Double Rice, Vegetables, and Bean Salad
Source: dLife

The combination of rice, black beans and an assortment of colorful vegetables makes this dish appealing to the eye as well as the taste buds.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 247.4
Total Carbs 36.1 g
Dietary Fiber 4.7 g
Sugars 2.9 g
Total Fat 7.7 g
Saturated Fat 1.0 g
Unsaturated Fat 1.1 g
Potassium 149.6 mg
Protein 6.9 g
Sodium 345.8 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  fat free reduced sodium chicken broth
0 1/2 cup  Rice, wild, dry
0 1/2 cup  long grain white rice
1 cup  chopped red bell peppers
1 cup  snow peas
1 cup  canned black beans
0 1/2 cup  Corn, whole kernel, canned
0.3333 cup  fresh chopped red onion
0.3333 cup  chopped parsley
1 each  fresh green onions
3 tbsp  olive oil
2 tbsp  fresh lemon juice
1 tbsp  red wine vinegar
1 tsp  minced garlic
  1. Bring broth to a boil and add in both types of rice. Cover and simmer over medium low heat until rice is tender, about 20 minutes. Remove from heat and set aside, keep covered until all of the liquid is absorbed. Place in a strainer and rinse with cold water, place in serving bowl.
  2. Add into bowl with rice the red peppers and the next six ingredients, mix well.
  3. In a small bowl, whisk together olive oil and remaining ingredients, mix well and pour over rice mixture, toss to coat well.

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