Recipe: Rice and beans salad
Recipe: Rice and beans salad
Dietitian's tip: Rinsing and draining canned beans removes approximately 40 percent of the sodium.
Serves:
SERVES 10 MAIN-DISH SERVINGS
Ingredients
DirectionsPlace rice and water in stockpot. Cover and cook over medium heat until rice is tender, about 45 to 50 minutes. Cool to room temperature. Stir in the remaining ingredients. Chill 2 hours or longer. © 1998-2013 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.
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