Pinto Bean, Brown Rice and Spinach Salad

Pinto Bean, Brown Rice and Spinach Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Photo Credit: Peter Papoulakos.
Summary

This simple salad can be on the table in 15 minutes. No queso fresco? You can use feta cheese instead.

  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    2 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 cups
  • Amount per serving Calories 160

  • Total Fat 3g
    • Saturated Fat 1g
  • Cholesterol less than 5mg
  • Sodium 90mg
  • Total Carbohydrate 28g
    • Dietary Fiber 6g
    • Total Sugars 2g
  • Protein 8g
  • Potassium 560mg

Choices/Exchanges: 1 1/2 Starch, 1 Nonstarchy vegetable, 1 Lean protein

Ingredients

Ingredients

  • medium yellow bell pepper (seeded and diced)
    1
  • medium cucumber (seeded and diced)
    1
  • baby spinach (5-ounce, 4 lightly packed cups)
    1 package
  • cooked pinto beans (cooled)
    1 cup
  • cooked brown rice (cooled)
    1 cup
  • queso fresco or feta cheese (crumbled)
    1/4 cup
  • Garlicky Cilantro Lime Dressing (Link to recipe in instructions)
    3/4 cup
Directions

Directions

  1. Make the Garlicky Cilantro Lime Dressing.

  2. Add all ingredients and the dressing to a large salad bowl and toss together.

  3. Bulk Cooking Dry Pinto Beans: Add 1 lb (16 oz.) dry pinto beans to a large pot of boiling water (at least 6 cups of water). Boil rapidly for 2 minutes. Remove from heat and cover. Let sit for 1 hour.

    Drain and rinse beans. Add 6 fresh cups of water. Bring to a boil, then reduce to a simmer for one hour or until the beans are soft but not split. Makes 5 cups cooked beans. These beans can be used in any recipe calling for cooked or canned beans. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months.

  4. Bulk Cooking Brown Rice: Add 1 lb (16 oz.) of long grain (not instant) brown rice to a large soup pot with 5 cups of water. Bring to a boil then reduce to a simmer. Cover and simmer for 45 minutes or until all liquid is absorbed. Makes 10 cups cooked brown rice. This rice can be used in any recipe calling for cooked brown rice. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months.

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