Brown Rice and Vegetable Salad

<h2 class="subheader">Healthy Brown Rice with Kidney Beans</h2> For a delicious, cool light meal or side dish, try this Brown Rice and Vegetable Salad. GOYA® <a title="Brown Rice" href="/en/products/rice/brown-rice#brown-rice">Brown Rice</a> is 100% whole grain and has a slightly chewy texture and nutty taste. Mix with fresh, crisp vegetables, creamy GOYA® <a title="Low Sodium Red Kidney Beans" href="https://goya.com/en/products/low-sodium-red-kidney-beans" data-id="8416">Low Sodium Red Kidney Beans</a> and tangy lemon juice for a refreshing, healthy salad.

Total Time

60m

Prep Time:15m

Yields:6 Servings

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Ingredients

1 cup

GOYA® Brown Rice

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

3 tbsp.

GOYA® Extra Virgin Olive Oil

1 can
(15.5 oz.)

GOYA® Low Sodium Red Kidney Beans , drained and rinsed

celery stalks, finely chopped (about 1 cup)

red onion, finely chopped (about ½ cup)

coarsely chopped fresh parsley

2 tsp.

GOYA® Sazonador Total

2 tsp.

GOYA® Lemon Juice

Directions

Kitchen View

Step 1

Bring 2¼ cups water to boil in medium saucepan over medium-high heat. Stir in brown rice, Adobo and 1 tbsp. olive oil; return water to boil for 1 minute. Reduce heat to medium-low. Simmer, covered, until water is absorbed and rice is tender (about 40 minutes). (Note: brown rice has a chewy texture when cooked). Transfer cooked rice to large mixing bowl; chill until cold.

Step 2

To bowl with brown rice, using spatula, gently stir in red kidney beans, celery, red onion, parsley, Sazonador Total, lemon juice and remaining olive oil until well mixed. Serve chilled or at room temperature.