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Rice and Bean Salad

This Rice and Bean Salad recipe contains olive oil, balsamic vinegar, seaweed, brown rice, mustard and more.
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Servings:5  | Calories:57 | Total Fat:6g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 6g
9 %
Sat Fat 1g
5 %
Total Carb 1g
0 %
Fiber 0g
0 %
Sugars 1g
Cholesterol 0mg
0 %
Sodium 48mg
2 %
Protein 0g
0 %
88% Olive oil
4% Balsamic vinegar
3% Others combined
3% Seaweed
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


240 ml (1 cup) mixed dried beans and legumes (my mix includes borlotti beans, kidney beans, tiny black beans, adzuki beans, split peas, red and green lentils, and chickpeas)
240 ml (1 cup) brown rice
a 3-cm (1 inch) piece of dehydrated kombu seaweed (see note below)
1 tablespoon balsamic vinegar (not the real kind sold at the price of platinum in teeny bottles, but a decent one nonetheless)
1 teaspoon lemon juice
1 rounded teaspoon strong mustard
Tabasco sauce
2 tablespoons good olive oil (or the good oil of your choice; you can use a little hazelnut or sesame or walnut oil in there, too)

Directions : View recipe directions on
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