Ingredients

  • 2
    cups
    Lundberg White Basmati Rice, cooked
  • 1
    cups
    SIMPLi Kidney Beans, cooked
  • 1
    cups
    SIMPLi Chickpeas, cooked
  • 3350
    cups
    Persian Cucumbers, sliced
  • 1
    cups
    Cherry Tomatoes, sliced
  • 12
    cups
    Red Onion, diced
  • 12
    cups
    Kalamata Olives, pitted and sliced
  • 12
    cups
    Feta Cheese
  • 12
    cups
    Olive Oil
  • 2
    tbsp
    Lemon Juice
  • 1
    tsp
    Salt
  • 1
    tsp
    Black Pepper
  • Fresh Parsley for garnish

Nutrition Facts

Serving Size: 2 cups
Serves: 4
Amount Per Serving
Calories: 265
% Daily Value*
Total Fat: 16.6g 21%
Saturated Fat: 3.8g
Trans Fat: 0g
Cholesterol: 11mg 4%
Sodium: 253mg 11%
Total Carbohydrate: 23.8g 9%
Dietary Fiber: 4.9g 18%
Sugars: 0g 0%
Protein: 7.3g 15%

Instructions

  1. Cook the rice, kidney beans and chickpeas according to the instructions on the packages. Then set aside to cool.
  2. While the rice and beans are cooking, chop your cucumbers, onions, tomatoes, olives, and parsley.
  3. Mix the olive oil, lemon juice, salt and pepper and set aside.
  4. When the rice and beans have cooled you can assemble your serving bowl, mixing in the olive oil dressing.
  5. You can serve immediately or refrigerate for later.