Seasonal Kitchen

Rice and Green Bean Salad

with Nectarines and Pumpkin Seeds
Average: 4.7 (3 votes)
(3 votes)
Rice and Green Bean Salad

Rice and Green Bean Salad - Perfect for a picnic or to take to work

share Share
bookmark_border Copy URL
Health Score:
99 / 100
30 min.
ready in 1 hr 40 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Thanks to the abundance of fiber and protein from the rice, vegetables, and fruit, this salad is incredibly satisfying and will keep you full for a long time. The pumpkin seeds also contain valuable unsaturated fatty acids and, together with the rice, provide magnesium for strong muscles and nerves.

Feel free to play around with the ingredients in this salad. For example, instead of using nectarines, you can use peaches or plums.

1 serving contains
(Percentage of daily recommendation)
Calorie435 cal.(21 %)
Protein9 g(9 %)
Fat16 g(14 %)
Carbohydrates61 g(41 %)
Sugar added0 g(0 %)
Roughage8 g(27 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E6.1 mg(51 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.6 mg(55 %)
Vitamin B₆0.5 mg(36 %)
Folate43 μg(14 %)
Pantothenic acid1.5 mg(25 %)
Biotin13.1 μg(29 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C24 mg(25 %)
Potassium692 mg(17 %)
Calcium81 mg(8 %)
Magnesium160 mg(53 %)
Iron4.1 mg(27 %)
Iodine6 μg(3 %)
Zinc2 mg(25 %)
Saturated fatty acids2.2 g
Uric acid138 mg
Cholesterol0 mg
Development of this recipe:


4 ozs Brown rice
7 ozs Green beans
1 heaping Tbsp Pumpkin seed
3 Nectarine
3 Tbsps white balsamic vinegar
cayenne pepper
3 Tbsps Vegetable broth
2 Tbsps Safflower oil
How healthy are the main ingredients?
Green beansPumpkin seedsaltNectarinecayenne pepper

Kitchen utensils

1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Sieve, 1 small Whisk, 1 Pot (with lid), 1 Wooden spoon, 1 large Bowl, 1 Small bowl, 1 Salad server, 1 Non-stick pan, 1 Tablespoon, 1 Small plate, 1 also: Storage container (About 1.5 liters), 1 small Freezer bag

Preparation steps

Rice and Green Bean Salad preparation step 1

Bring 2 cups of salted water to a boil in a pot. Add brown rice and bring to a boil. Cover and cook rice for about 25 minutes on low heat.

Rice and Green Bean Salad preparation step 2

Meanwhile, rinse beans, drain and trim ends. Cut beans diagonally into 1/4-inch wide slices, add to rice and continue to cook for 7 minutes.

Rice and Green Bean Salad preparation step 3

Pour the rice and bean mixture into a strainer to drain. Place in a large bowl and let cool, stirring occasionally.

Rice and Green Bean Salad preparation step 4

Roast the pumpkin seeds in a dry pan. Transfer the seeds to a small plate to cool. 

Rice and Green Bean Salad preparation step 5

Rinse nectarines, cut in half, remove pits, and cut into slices. Add nectarines to the rice and bean mixture. 

Rice and Green Bean Salad preparation step 6

In a small bowl, stir together balsamic vinegar and vegetable broth and season to taste with salt, pepper and cayenne pepper. Whisk in safflower oil to make a dressing. 

Rice and Green Bean Salad preparation step 7

Pour dressing over the rice and bean mixture and mix well. Let the salad sit for at least 15 minutes. 

Rice and Green Bean Salad preparation step 8

Season salad with salt and pepper and place in a well-sealed storage container (approximately 1 1/2 quarts). Place pumpkin seeds in a small freezer bag and mix with salad just before serving.