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Pinto Bean, Brown Rice and Spinach Salad
15 min prep time
0 min cook time
4servings
Photo by
Peter Papoulakos
How to Make Pinto Bean, Brown Rice and Spinach Salad
This simple salad can be on the table in under 15 minutes. It is a great way to use leftover brown rice. No queso fresco? You can use feta cheese instead.
15 min prep time
0 min cook time
4servings
2 cups
Print Recipe >
Step-By-Step Instructions:
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Make the Garlicky Cilantro Lime Dressing.
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In a large salad bowl combine the yellow bell pepper, cucumber, pinto beans and rice. Gently mix in the queso fresco and the dressing.
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Divide spinach between 4 bowls. Top with the pinto bean and rice mix and toss.
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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. -
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.
Nutrition facts
4 Servings
-
Serving Size
2 cups
- Amount per serving Calories 200
- % Daily value*
-
Total Fat
8g
10%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 270mg 12%
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Total Carbohydrate
26g
9%
- Dietary Fiber 6g 21%
- Total Sugars 4g
- Added Sugars 2g 4%
- Protein 7g
- Potassium 600mg 13%
Ingredients
yellow bell pepper (seeded and diced)
1 med
cucumber(s) (seeded and diced)
1 med
baby spinach (4 lightly packed cups)
5 oz
canned, low sodium pinto beans or cooked dried beans (drained and rinsed)
1 cup
brown rice (cooked and cooled)
1/2 cup
queso fresco (crumbled)
1/4 cup
Garlicky Cilantro Lime Dressing (Link to recipe in instructions)
1/3 cup
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