Three Bean & Brown Rice Protein Medley

A vibrant and robust salad combining three types of beans, wholesome brown rice, and crisp vegetables, all brought together with a tangy apple cider vinaigrette.

• Prep: 20 min
• Total: 20 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.79/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Egg-Free
• Soy-Free
• Low-Sodium
• Low-Sugar
• High-Protein
• High-Fiber
• Halal
• Pescatarian

Tags

• no-cook
• quick
• healthy
• comfort food
• savory
• fresh

Ingredients

• 2 cup brown rice (cooked)
• 2 can black beans (rinsed, drained)
• 1 can kidney beans (rinsed, drained)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 2 celery stalks (sliced)
• 0.5 cup pumpkin seeds
• 2 tablespoon olive oil
• 2 tablespoon apple cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 0.5 teaspoon black pepper

Instructions

1. In a small bowl, whisk together the olive oil, apple cider vinegar, dried oregano, garlic powder, and black pepper to create the dressing.
2. In a large bowl, combine the cooked brown rice, black beans, kidney beans, red bell pepper, green bell pepper, sliced celery, and unsalted pumpkin seeds.
3. Pour the dressing over the ingredients in the large bowl and toss gently until everything is well combined and coated.
4. Divide the medley into four portions and serve immediately or refrigerate for later.

Notes

This robust salad is great for making ahead. The flavors meld beautifully when allowed to sit for a few hours in the refrigerator. Adjust herbs to your liking.

Nutrition (per serving)

• Calories: 455
• Protein: 25.6 g
• Carbohydrates: 65.5 g
• Fat: 13.9 g
• Fiber: 16.8 g
• Sodium: 31 mg
• Saturated Fat: 2 g
• Sugar: 0.9 g