Marinated Rice and Bean Salad (Gluten-free)

side angle view of Marinated Rice and Bean Salad in serving bowl

Marinated Rice and Bean Salad (Gluten-free)

Marinated Rice and Bean Salad is a perfect side dish or even a quick healthy protein + carb snack. Make it ahead of time so it's ready when you need good food, or make it right before serving; you choose. (Gluten-free)

Course Salad, Side Dish

Cuisine American, French, Mexican, middle eastern

Keyword marinated, rice and bean, salad

Prep Time 10

Total Time 10

Servings servings

Calories 128kcal

Author Megan

Cost $3

Equipment

mixing bowl medium size

Ingredients

2 cups beans cooked, any variety (Choose bean variety based on your blood type here.)
2 cups brown rice , cooked, short or long grain -- leftover at room temperature, or just made and cooled off
2 Tablespoons olive oil
2 Tablespoons white balsamic vinegar or use fresh lemon juice (for VAD)
1/2 teaspoon sea salt

Instructions

Add to medium size mixing bowl: beans, rice, olive oil, vinegar (or lemon juice) and sea salt.
Optional: Add any additional ingredients you way wish to use as well: herbs, other veggies etc.
Fold together to mix gently but well.
Serve, or refrigerate, covered, for up to 2 days, before serving. This salad is lovely served at room temperature or chilled. (It may also be served warm, the French version.)
Marinated Rice and Bean Salad keeps well in the fridge for at least 4 days.

Nutrition