Italian Vegetable and Bean Rice Salad

 

1 cup white rice

1 1/2 cups cubed eggplant

1 15-ounce can cannellini beans, rinsed and drained*

3 plum tomatoes, diced

1 small zucchini, sliced

1/2 cup chopped fresh basil

1/2 cup chopped Kalamata olives (optional)

Dressing:

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6 tablespoons chicken broth

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 clove garlic

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Prepare rice according to package directions, adding eggplant to rice during the last 10 minutes of cooking. Place rice mixture in large bowl and let cool slightly. Add beans, tomatoes, zucchini, basil and olives; mix well. Combine dressing ingredients in a blender container; blend on high speed 1 minute. Pour dressing over salad and toss.

Serves 4. Preparation time: 30 minutes

*One can of Great Northern or navy beans may be substituted.

Nutritional information per serving: 318 calories, 10 grams protein, 4 grams fat, 660 milligrams sodium, 0 milligrams cholesterol, 110 milligrams calcium, 61 grams carbohydrates.