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Two Bean Rice Salad

Country.Chef's picture
  Cooked wild rice/Null 3 Cup (48 tbs) (Null)
  Canned pinto beans/Null 15 Ounce, drained, rinsed (1 Can)
  Canned black beans/Null 15 Ounce, drained, rinsed (1 Can)
  Frozen peas/Null 10 Ounce, thawed (1 Package)
  Sliced celery/Null 1 Cup (16 tbs) (Null)
  Onion/Null 1 Medium, chopped (Null)
  Canned chopped green chilies/Null 4 Ounce (1 Can)
  Chopped fresh parsley/Cilantro 1⁄4 Cup (4 tbs) (Null)
  White wine vinegar/Null 1⁄2 Cup (8 tbs) (Null)
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs) (Null)
  Water/Null 2 Tablespoon (Null)
  Salt/Null 3⁄4 Teaspoon (Null)
  Garlic powder/Null 1⁄2 Teaspoon (Null)
  Pepper/Null 1⁄2 Teaspoon (Null)

In a large salad bowl, combine the rice, beans, peas, celery, onion, chilies and parsley; mix well.
Combine the remaining ingredients in a jar with tight-fitting lid; shake well.
Pour over rice mixture; toss to coat.
Cover and refrigerate for at least 1 hour.

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