Organic Rice and Bean Medley Salad

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A fabulous vegetarian main course salad. Leftovers make a great lunch.

Tags: Intermediate, One Hour, Entrées, Salads, Lunches, Vegetables, Cheese, Rice & Grains, Beans, Steam, Vegetarian, High Fibre
Serves: 8
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 30  minutes
Total: 50 *  minutes

*chill time = 25 mins

Additional Information


1/2 tsp (2 mL) ground PC Sea Salt & Black Peppercorn Grinder
1/4 cup (50 mL) chopped fresh parsley
1 cup (250 mL) PC Organics Long Grain Brown and Wild Rice Blend
10 pieces PC Sun-Dried Tomatoes drained
1 can (540 mL) PC Organics Bean Medley rinsed and drained
1 cup (250 mL) PC Crumbled Goat's Milk Feta Cheese
2 stalks PC Organics Celery Hearts sliced
1/3 cup (75 mL) PC Organics Dressing - Balsamic
1/2 cup (125 mL) finely chopped red onion
1/3 cup (75 mL) chopped fresh dill


  1. In saucepan, bring 2-1/4 cups (550 mL) water to a boil. Stir in rice mixture and 1/2 tsp (2 mL) salt. Reduce heat to low, cover and cook for 30 minutes or until liquid is absorbed and rice is tender. Transfer rice to rimmed baking sheet; spread out. Place in refrigerator to cool, about 25 minutes.
  2. Meanwhile, chop drained sundried tomatoes. Place in large bowl with bean medley, feta, celery, red onion, dill, parsley and dressing; toss to combine.
  3. Remove cooled rice from refrigerator. Crumble into bowl; toss to combine. Add grinder; toss again.


Chef's Tips

Substitute PC Organics Italian Dressing, if you like.

Serve in Bibb lettuce leaf cups with lemon wedge garnish, if desired. Nice with a salmon or chicken skewer served on top.

Nutritional Information

Per generous 1 cup (250 mL) serving
Calories 240 Cal
Fat 8 g
Sodium 880 mg
Carbohydrate 32 g
Fibre 4 g
Protein 9 g
Source of fibre