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Red Beans and Rice with Italian Dressing
Source: dLife

Chilled red kidney beans, long grain rice, celery, onion, and tomato mixture tossed with Italian dressing.

Prep Time: 35 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 5 servings
Amount Per Serving
Calories 330.5
Total Carbs 61.3 g
Dietary Fiber 21.4 g
Sugars 6.8 g
Total Fat 2.3 g
Saturated Fat 0.2 g
Unsaturated Fat 0.4 g
Potassium 148.8 mg
Protein 17.6 g
Sodium 190.8 mg
Dietary Exchanges
, 1 Vegetables , 4 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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0 1/4 cup  reduced fat Italian dressing
3 tbsp  cold water
2 tbsp  distilled white vinegar
0 1/2 tsp  oregano leaves
0 1/4 tsp  ground red pepper (cayenne)
0 1/4 tsp  ground thyme
0.125 tsp  black pepper
1 cup  Rice, brown, medium grain, cooked
1 cup  fresh chopped celery
0 3/4 cup  fresh chopped onion
0 3/4 cup  chopped tomato
15 oz  red kidney beans, canned and drained
  1. Combine the dressing, water, vinegar, oregano, red pepper, thyme, and pepper in a jar. Cover and shake to mix.
  2. Combine the vinegar mixture, rice, celery, tomato, onion, and beans in a bowl. Toss to mix. Refrigerate, covered, for 20 minutes.

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