Rice & white bean salad with minced crudite

4 Servings

Ingredients

Quantity Ingredient
1¼ cup Cooked rice -- variety
1 cup Cooked white beans -- rinsed
And drained
2 tablespoons Chopped pecans -- roasted
2 tablespoons Minced red bell pepper
2 tablespoons Minced red onion
3 tablespoons Minced fresh cilantro
3 tablespoons Green chili peppers -- diced
Canned, drain
⅓ cup Carrots -- minced
⅓ cup Broccoli florets -- minced
⅓ cup Cauliflower florets --
Minced
Salt and pepper -- freshly
Ground
2 cups Iceberg lettuce -- shredded
3 tablespoons Fat-free Italian salad
Dressing

Directions

Cook an assortment of rice: white, brown and wild. Chill. Cook small white navy beans, salt free, with a garni of celery stalk, carrot chunk, and fennel stalk. Rinse, drain, chill.

About two to three hours before service, combine the chilled rice and beans in a large mixing bowl. Peel a carrot and cut it into 1-inch pieces. Finely chop, along with 5 to 6 broccoli florets and cauliflower florets (as fine as or finer than KFC's slaw), in a food processor. Add to the bowl and toss. Dry-pan roast the pecans pieces for about 4 minutes over medium heat. Remove from heat. Let cool.

Add to salad.

Mince by hand the onion, the red bell pepper and the fresh cilantro leaves. Chop the canned chili peppers (if necessary). Add to salad and toss well. Taste and season with salt and pepper. Toss well. Add 3 tablespoons salad-dressing. Toss. Chill. Serve on bed of thinly shredded lettuce. Makes 4 single-cup servings.

Salad dressings Ground sundried tomato with oregan in a basic vinegar-oil-water blend. Dessert: Thin a raspberry vinaigrette with fresh orange (valencia) juice.

Other ideas: Fat-free Italian or wine-vinaigrette. Fat-Free Asign-Ginger is good.

Recipe By : Pat Hanneman

From: Hp_walls@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (

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