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Basil Rice Salad

Ingredients: 

3 cups cooked brown or white basmati rice
= (use regular brown or white rice if
desired)
1 1/2 cups diced carrots
2 medium tomatoes diced
1 cup canned kidney beans drained, rinsed
2 scallions minced
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1/4 cup olive oil
1/4 cup minced fresh basil
2 tablespoons minced fresh Italian parsley
2 teaspoons sugar
Salt to taste
Freshly-ground black pepper to taste

Yield: 

6 Servings

Method: 

Combine the rice, carrots, tomatoes, kidney beans, and scallions in a salad bowl. Whisk together the remaining dressing ingredients. Add the dressing to the salad and toss well. Chill for 1 to 2 hours before serving.

This recipe yields 6 servings. Serving size: 1/2 cup rice with 1/2 cup vegetables.

Exchanges Per Serving: 2 Starch, 1 Vegetable, 1 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 254; Calories from Fat 86; Fat 10g; Saturated Fat 1g; Cholesterol 0mg; Sodium 91mg; Carbohydrates 37g; Dietary Fiber 4g; Sugars 6g; Protein 6g;