Rice and Bean Salad - KNEP - Kentucky Nutrition Education Program

Ingredients

• Dressing:
• 1/4 cup red wine vinegar
• 1 1/2 teaspoons Dijon mustard (or any type)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• *3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup canola or vegetable oil
• Salad:
• 1 can (15 ounces) no-salt-added black beans, rinsed and drained
• 1 can (15 ounces) low-sodium chickpeas, rinsed and drained
• 1 1/2 cups fresh, canned, or frozen corn
• 2 cups cooked brown rice
• 1/2 small red onion, diced
• 1/2 bunch cilantro or parsley, chopped
• 3 cups spinach, chopped
• 1/2 jalapeno, seeded and diced (optional)