Healthy Vegetarian Mixed Beans and Rice

well Pasta that looks and kind of tastes like rice…. This recipe is served COLD and is fabulous for lunch or dinner. Make a day before and you will have dinner ready and waiting for you with no cooking or clean up! It is packed with protein, fiber, vitamins and flavor. Easy prep and makes great leftovers. Just keep Bean mixture and Pasta mixture separate, until ready to eat.


Bean Mixture

1/2 can Black Beans, rinsed and drained

1/2 can Northern Beans, rinsed and drained

1/2 can Red Kidney Beans, rinsed and drained

Fresh Parsley, about a handful, snipped

1/3 cup Balsamic Vinaigrette Italian Dressing of your choice

1/4 cup Olive Oil (Basically just drizzle some olive oil over mixture 3-4 times, eyeball it!)

Pasta Mixture

1 box Orzo Pasta

4 oz. Feta Cheese, reduced fat

1/2 cup Golden Raisins

1/2 bag, Broccoli Slaw Mix (found in produce section in prepackaged bags)

1/3 cup Balsamic Vinaigrette Italian Dressing of your choice

1/4 cup Olive Oil (again, eyeball it)

Cook Pasta according to package directions. Drain and rinse with COLD water. Place in bowl with remaining ingredients for Pasta Mixture. Stir well. Refrigerate for at least 4 hours (overnight is even better so the broccoli slaw becomes marinated well and softens).

Meanwhile, mix all ingredients of Bean Mixture together in a separate bowl. Stir well and refridgerate.

Keep two containers separate until ready to eat. Scoop out pasta mixture onto plate and top with bean mixture. Stir and enjoy!

About Kimberly Dawson, M.S.

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