Rice Bean Salad

Ingredients

• 2 cups cooked brown rice cooled
• 1 can (16 ounces) kidney beans rinsed and drained
• 2 celery ribs with leaves chopped
• 1 medium red onion chopped
• 2 garlic cloves minced
• 4-1/2 teaspoons minced fresh parsley or 1-1/2 teaspoons dried parsley flakes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup fat-free Italian salad dressing

Directions

In a large bowl, combine the first eight ingredients. Add salad dressing; toss to coat. Cover and refrigerate until chilled. Yield: 6 servings.

Nutrition Facts: 2/3 cup equals 162 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 522 mg sodium, 32 g carbohydrate, 6 g fiber, 7 g protein. Diabetic Exchange: 2 starch.