Vegetable and Bean Salad with Rice

This vibrant Vegetable and Bean Salad with Rice is a nutritious and filling dish, perfect for a light lunch or dinner. Bursting with fresh flavors and textures, it's a satisfying meal that can be enjoyed by everyone.

Ingredients

• Brown rice - 1 cup
• Water - 2 cups
• Canned black beans - 1 cup, rinsed and drained
• Cherry tomatoes - 1 cup, halved
• Cucumber - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Red onion - 1/4 medium, finely chopped
• Fresh parsley - 1/4 cup, chopped
• Lemon juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 1/4 cup, crumbled (optional)

Steps

1. Rinse the brown rice under cold water and combine it with 2 cups of water in a medium saucepan. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for about 25 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 more minutes.
3. While the rice is cooking, prepare the vegetables. In a large mixing bowl, combine the black beans, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
4. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
5. Fluff the cooked rice with a fork and add it to the mixing bowl with the vegetables and beans.
6. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
7. If desired, sprinkle crumbled feta cheese on top before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in plant-based protein, supporting muscle repair and growth.

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