Date: Wed, 22 Oct 1997 21:21:32 +0000
From: Michele Bergh (email@example.com)
Rice and Bean Salad
1/2 c veggie broth
1 t minced garlic
1/4 c white vinegar
1/2 t each hot pepper sauce and salt
3 c cooked rice
1 15 oz can black beans, rinsed and drained
1/4 large cucumber, quartered lengthwise and cut into 1/4 in
1/2 c diced red bell pepper (green works too)
1/3 cup sliced scallions
Dressing: In small saucepan, bring broth and garlic to a boil. Stir
in vinegar, pepper sauce and salt.
Salad: In a large bowl, mix all ingredients. Add dressing. Cover and
chill for up to 6 hours. Stir well before serving.