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Rice Bean Salad

Farm.Fares's picture
Ingredients
  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)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Mayonnaise/Salad dressing 1⁄3 Cup (5.33 tbs)
  Lettuce/Greens 1⁄4 Cup (4 tbs) (crisp, for garnish)
Directions

MAKING
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.

SERVING
3) Serve the Rice Bean Salad on crisp lettuce or any other green leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Rice
Interest: 
Healthy
Preparation Time: 
10 Minutes
Servings: 
8

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