Rice and 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 Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on May 16, 1998
Related recipes
- Black bean & rice salad
- Black bean and rice salad
- Black beans and rice salad
- Quick bean and rice salad
- Red beans and rice salad
- Rice & corn salad
- Rice & two bean salad
- Rice and corn salad
- Rice and pea salad
- Rice salad
- Rice salad #2
- Rice summer salad
- Rice-and-bean salad
- South american rice & bean salad
- South american rice and bean salad
- Southwestern rice & bean salad
- Southwestern rice and bean salad
- Three bean rice salad
- Two bean and rice salad
- Wild rice bean salad