Description
Use your leftover rice to make this light and refreshing beans and rice side dish. It’s protein-packed, gluten-free, and ready in ten minutes.
Ingredients
Scale
- 3 cups cooked chilled brown rice
- 1 (15.5-oz) can reduced-sodium cannellini beans, drained and rinsed
- 1/4 cup fresh basil, chopped
- 2 garlic cloves, minced
- 2 tablespoons lemon vinaigrette (I used homemade)
- 1 cup fresh tomatoes, diced
Instructions
Place rice in a large mixing bowl; stir in beans, garlic, tomatoes, vinaigrette, and 1/4 cup basil. Mix well and enjoy!
Nutrition
- Serving Size: 1
- Calories: 180
- Sugar: 2g
- Sodium: 91.4mg
- Fat: 1.6g
- Saturated Fat: 0.3g
- Carbohydrates: 35.4g
- Fiber: 5.2g
- Protein: 6.2g
- Cholesterol: 0.8mg
Keywords: beans and rice
