Rice & two bean salad
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Brown rice; precooked |
| 1 | cup | Kidney beans; precooked |
| 1 | cup | Green or yellow string beans |
| ;precooked | ||
| 1 | medium | Tomato; peeled and diced |
| ¼ | cup | Chives; finely chopped |
| 1 | tablespoon | Prepared mustard |
| Pepper to taste | ||
| ¾ | cup | No-fat salad dressing of choice |
| 3 | cups | Salad greens; shredded |
Directions
PLace rice, beans, tomato, and chives in a large salad bowl. All vegetables should be at room temperature. Mix mustard and pepper into dressing. Pour over the vegetable medley, mix well, and serve on bed of shredded salad greens.
Calories per serving: 252 cal Fat: 1g Source: Vegetarian Journal, March/April 1994 from Pooh's Recipe dB
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