MIXED BEAN & BROWN RICE SALAD |
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Wonderful, filling, no fat salad. Great for lunches. Makes 1 full large Pyrex bowl. This was created by Sharron Jodoin. |
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| Cooked Brown rice | |||
| 19 oz can | Red Kidney Beans, Rinsed & drained | 550 mL can | |
| 2-19 oz cans | Mixed beans, Rinsed & drained | 50 mL | |
| 3 | Celery stalks, chopped | 3 | |
| 3 | Green onions chopped | 3 | |
| 1/2 | Red onion, chopped | 1/2 | |
| 1 | Red pepper | 1 | |
| 2 or 3 | Garlic cloves, minced | 2 or 3 | |
| 2 or 3 | Fresh Tomatoes, chopped | 2 or 3 | |
| Salt, Pepper & Cayenne Pepper to taste | |||
| Juice from one small lime | |||
| Vinaigrette Salad dressing, any kind you like. | |||
| 2 to 3 tbsp. | Balsamic vinegar | 25 to 50 mL | |
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Make as much brown rice as you would like, let cool. In a large bowl mix the beans, vegetables, garlic, salt and peppers. Add as much rice as you like. Begin with adding 1/2 cup [125 mL] vinaigrette salad dressing, and add more if you prefer. Add the balsamic vinegar. Refrigerate for at least one hour. Note:Add leftover chicken for a full meal. Keeps well refrigerated; up to one week. |
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