My Reviews (46)

Brown Rice Salad with Kidney Beans and Almonds

A perfect salad for a BBQ, bring-a-plate or potluck. Also makes a fine vegetarian summer dinner. A tasty mix of beans, nuts, rice and veggies.
Reviews (46)

16 Dec 2010
Reviewed by: flynnrf
great as a meal and healthy as well - or even take as a salad to a special occassion
18 Apr 2016
Reviewed by: RebekaDean
I made this however due to having fussy kids, I served each component separately so we could all make our own salad. It was a true success. I served it up with chicken.
01 Feb 2016
Reviewed by: tdntrungds
Amazing recipe. I just added ocean trout to make it as dinner.
08 Nov 2013
Reviewed by: bettymeetsmartha
Great healthy rice salad, although I felt it could have had a stronger flavour
25 Aug 2010
Reviewed by: Jackie Wood
Thank you all for the wonderful reviews, they mean a LOT to me! I first came up with this recipe back in 2004 when my husband was diagnosed with Type 2 diabetes. It has evolved over the years, with additions, changes, or whatever my mood is. I now use EVOO and fat-free Italian dressing to equal roughly 1/4 cup (percentage of each is up to your personal tastes) I have tossed in asparagus, sunflower seeds, and completely switched to black beans about 4 years ago. The best thing some groceries have ever come up with for a busy working person are chopped veggies, and I have used my share of diced onions, and peppers from the grocery. I also used the precooked brown rice the last time, worked GREAT! I had an over abundance of cherry tomatoes last year, and halved a big handful and tossed them in. Ditto with extra Mini Pearl (grape tomatoes from Trader Joes), those go in whole. I have been known to toss in diced ham or chicken if the carnivores were descending. Happy cooking, and ENJOY!
(Review from Allrecipes USA and Canada)
23 Apr 2009
Reviewed by: larkspur
This is a delicious and beautiful salad! With the addition of carrots, it would have every color in the rainbow (except blue, of course!) and it tastes even better than it looks! I didn't add the mushrooms, because I didn't have any, and I also doubled the amount of salad dressing, because it was a little bland. With these changes, the salad is absolutely fantastic and so healthy! I will definitely make this again; thanks for sharing!
(Review from Allrecipes USA and Canada)
24 Feb 2010
Reviewed by: Lorie C. Harding
I've been looking for a rice salad recipe for the longest time! I used to work in a coffee house that sold a sunflower-seed-longrain rice salad that I loved, and this recipe is almost EXACTLY the same! I followed the recipe as stated and added shredded carrot and sliced green onion to it. I didn't have any beans, but the salad was just fine without them - although I will try adding chick peas in the future. I used Kraft Golden Italian dressing, and like other reviewers, added MUCH more than the recommended 2 tbsp...I added over 5 tbsp ;P But it's really up to the individual - if you like more dressing, then this recipe allows you to add more without ruining the combined flavours My family like this recipe so much that I had to make ANOTHER batch the next day! And my hubby suggested I make this salad for upcoming family functions I will continue making this salad, especially during the summer when I like eating lighter
(Review from Allrecipes USA and Canada)
02 Jun 2009
Reviewed by: lovestohost
I made this recipe as written (except I forgot to pick up a green pepper, but I did have orange, yellow, and red). Oh, and I used *minute* rice because I'm lazy. It's pretty good. I can't decide how I feel about it, but Mr. LTH liked it! It's most def worth trying!!! I had it for lunch and thought it was ok. Then, for dinner, I added a splash of banana pepper juice and a shake of parm cheese (I would have chopped up some banana peppers and added them too, but, I'm lazy) and that really made a difference for me! I will prob make again, as it is a very nutrient dense all-in-one side! Thanks for a unique recipe (and thanks to LARKSPUR for mentioning it on the RE!)!
(Review from Allrecipes USA and Canada)
07 Aug 2009
Reviewed by: Tracy L.
Like a lot of the other reviews, we added quite a bit more salad dressing than the recipe called for. I served it for guests and everyone liked it. I think the kidney beans and slivered almonds really made this unique. It is pretty, healthy, has a great texture, and tastes really good, too. Will make again - Thanks for the recipe!
(Review from Allrecipes USA and Canada)
14 Feb 2010
Reviewed by: becca
I made this for Dinner yesterday and it was very tasty. Used the leftovers for lunch in tortillas. Makes good wraps. Thank you
(Review from Allrecipes USA and Canada)


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