Brown Rice and Vegetable Salad

Brown Rice and Vegetable Salad
Brown Rice and Vegetable Salad

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La Cocina Goya

Healthy Brown Rice with Kidney Beans

For a delicious, cool light meal or side dish, try this Brown Rice and Vegetable Salad. GOYA® Brown Rice is 100% whole grain and has a slightly chewy texture and nutty taste. Mix with fresh, crisp vegetables, creamy GOYA® Low Sodium Red Kidney Beans and tangy lemon juice for a refreshing, healthy salad.

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3 tbsps

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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1 can (15.5 oz.)

GOYA® Low Sodium Red Kidney Beans, drained and rinsed


celery stalks, finely chopped (about 1 cup)


red onion, finely chopped (about ½ cup)


coarsely chopped fresh parsley

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

Bring 2¼ cups water to boil in medium saucepan over medium-high heat. Stir in brown rice, Adobo and 1 tbsp. olive oil; return water to boil for 1 minute. Reduce heat to medium-low. Simmer, covered, until water is absorbed and rice is tender (about 40 minutes). (Note: brown rice has a chewy texture when cooked). Transfer cooked rice to large mixing bowl; chill until cold.

Step 2

To bowl with brown rice, using spatula, gently stir in red kidney beans, celery, red onion, parsley, Sazonador Total, lemon juice and remaining olive oil until well mixed. Serve chilled or at room temperature.

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Main Dishes Under 60

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