I love this recipe and I always get requests for the recipe when I take it
to a potluck.
Rice and Bean Salad
4 Cups cooked brown rice (I use white Basmati)
1 can black beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1/2 cup green onion, chopped (about 2 bunches)
2 stalks celery, sliced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 - 4oz can chopped green chilis
1 cup frozen corn, thawed
1 cup frozen peas, thawed
1/4 cup chopped cilantro or parsley (optional)
1 cup fat-free salad dressing or salsa (I use Best Foods Fat-free Italian)
While the rice is steaming, chop the veggies. I usually rinse the beans
together in a big colander and then toss in the corn and peas and run cold
water over them to thaw. Combine all ingredients in a large mixing bowl.
Chill for at least two hours to let the flavors blend.
Note: this makes a lot of food. It's great for a pot-luck. (McDougall)
Susan Swierkowski
Roche Bioscience
(650) 852-1678
FAX (650) 855-5988
susan.swierkowski@xxxxxxxxx
>Date: Fri, 03 Dec 1999 08:06:47 -0500
>From: Susan Staecker <staecker@xxxxxxxxxx>
>Subject: Rice Salad
>Message-Id: <199912031258.HAA22630@xxxxxxxxxx>
>Content-Type: text/plain; charset=us-ascii
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>I had a wonderful rice salad at lunch yesterday and realized that I have
>never made a rice salad and I would like to. Does anyone have a recipe
>they like that is relatively low in sodium (as well as fatfree, of
>course)? Thanks