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.

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