Recipe: Tropical Rice Salad

(Makes 4 servings)

Ready to start eating your way across that phytonutrient rainbow? Here’s a great summer salad that’s crazy with antioxidants. What’s more, the rice and beans make it a complete source of protein.

So instead of goin’ all meat-and-potatoes on your gut, try one of these delicious recipes to transition back into a healthy, long term eating pattern.

  • 3 cups brown rice, cooked
  • 15 oz. black beans, low-sodium
  • 1 medium orange, chopped
  • 1 fresh mango, chopped
  • 1 medium tomato, chopped
  • 1/2  jalapeño pepper, finely chopped
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup green onion, chopped
  • 6 cups romaine lettuce, chopped
  • 2 Tbsp. cider vinegar
  • 2 Tbsp. orange juice
  • 1 Tbsp. extra virgin olive oil
  1. Combine rice, beans, orange, mango, tomato, jalapeño, bell pepper, green onion, and lettuce in a large serving bowl.
  2. Add vinegar, orange juice, and salad dressing. Toss gently to blend.
  3. Serve immediately.

Tips/modifications:

Canned or homemade beans can be used.

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Nutritional Information: (per serving)

Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
410 6 g 1 g 0 mg 272 mg 77 g 16 g 10 g 15 g


About Jade Nuyen

You know the people who tell you that life goes downhill after 40, or after you've had children? They're full of crap. I prove it to myself every single day that life begins after 40 and you don't have to accept being a frumpy out of shape mom as a lifestyle.
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