Quick bean and rice salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (14 oz) C&W frozen Sweet Corn, Black Bean, Red Pepper, Green Pepper and Celery Salad |
| 1 | can | (15 oz) of garbanzo beans, drained |
| 2 | cups | Cooked brown rice (great way to use up leftovers) |
| 1 | can | (4 oz) of chopped green chilis |
| ¼ | cup | Salsa (or however much you want to use) |
Directions
I adapted a Bean and Rice Salad recipe from the McDougall Program for Maximum Weight Loss to make it quicker. Those of you who are looking for something quick to make for the family, or want something fairly portable in a cooler, this is a good one. Very satisfying, and a complete protein.
This was another invaluable recipe that saw me through my pregnancy. I kept a bowl of it in the refrigerator pretty regularly so I could just scoop some up for a quick meal.
Empty the bag of frozen salad into a strainer and run cold water over it for about 30 seconds to start the thawing process. Toss all the ingredients together, let sit for at least an hour so the flavors blend, and you've got a great side dish or a satisfying main dish. Good for picnics, potlucks, you name it!
Posted to fatfree digest V97 #010 by Julie Finnigan <jfin@...> on Feb 26, 97.
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