Colorful Rice Salad

Source: FNEC

Serving size: Serving is one cup

Excellent side dish



1/3 cup fresh lemon juice

1 tablespoon thawed orange juice concentrate

1 teaspoon olive oil

1 teaspoon salt

1 teaspoon black pepper

4 cloves garlic, crushed

1 teaspoon curry spice


2 cups cooked brown rice

1 cup raisins

1 cup frozen green peas, thawed

1 cup frozen corn, thawed

1 cup thinly sliced green onions

1 15.5 ounce can garbanzo beans, rinsed & drained

1 cup green pepper, diced

1 cup celery, chopped

1 cup carrots, shredded


Cutting board & sharp knife, measuring cups & spoons, grater, large mixing bowl, jar with lid, mixing spoon


1. Combine all salad ingredients in a large mixing bowl.

2. Combine all dressing ingredients in a jar. Cover tightly and shake until well blended.

3. Pour dressing over salad mixture and toss well to coat. Cover and chill for 1 hour.


Optional add-Ins:

1 cup unsalted peanuts or sliced almonds

1 cup grapes, chopped

1 cup apple, shredded

1 cup low-fat cheese, shredded

1 cup basil, chopped

More About Garbanzo Beans, Also Known As Chickpeas

How to Select

Garbanzo beans are primarily purchased in their dried or canned forms.

How to Store

To store, keep garbanzo beans refrigerated and use within 3 to 4 days.

How to Prepare

Fresh or canned garbanzo beans can be prepared by baking, boiling, sauteing, frying, simmering in a sauce, grinding them to make falafel, or mashing them to make hummus. Dried garbanzo bean need to be cooked first. Soak dried beans in water overnight, then boil for about 2 hours, until beans are cooked.