Mixed Bean & Brown Rice Salad

*MIXED BEAN & BROWN RICE SALAD*
Wonderful, filling, no fat salad. Great for lunches. Makes 1 full large Pyrex bowl. This was created by Sharron Jodoin.

	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

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.