Rice Bean Salad
|Cooked rice||1 Cup (16 tbs)|
|Kidney beans||1 Can (10 oz), drained|
|Hard cooked eggs||2 , chopped|
|Chopped sweet pickles||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Green pepper||1⁄4 Cup (4 tbs)|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Lettuce/Greens||1⁄4 Cup (4 tbs) (crisp, for garnish)|
1) In a large mixing bowl, add in the cooked rice, drained kidney beans, chopped eggs, sweet pickles, onion, celery, green pepper, salt, pepper and mayonnaise or salad dressing. Mix well.
2) Keep the bowl in the refrigerator to chill.
3) Serve the Rice Bean Salad on crisp lettuce or any other green leaves.