Red Bean and Rice Salad

Serves 4


2 cups cooked kidney beans, chilled, or

1 14-ounce can kidney beans

2 cups thinly sliced zucchini

2/3 cup coarsely chopped sweet yellow pepper

1 cup brown (or white) rice, cooked and chilled

½ cup chopped fresh parsley leaves

2 green onions, sliced


3 tbsp red wine vinegar

2 tbsp olive oil

1 tbsp. coarse-grained prepared mustard

½ tsp. salt

1/8 tsp. freshly ground black pepper

Additional parsley for garnish (optimal)

  1. In a large bowl, combine the salad ingredients.
  2. In a cup or small bowl, stir together dressing ingredients.  
  3. Toss with salad just before serving.  Garnish with additional parsley, if desired.

See also: Pasta and Beans with Tuna (Pasta Section)

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