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Curried Bean And Rice Salad

Healthycooking's picture
Ingredients
  Green beans 1 Pound
  Water 1 Cup (16 tbs)
  Bouillon granules 1 Teaspoon
  Parboiled rice 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Slivered almonds 2 Tablespoon
  White wine vinegar 3 Tablespoon
  Vegetable oil 1 Tablespoon
  Lemon juice 1 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Prepared mustard 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Remove strings from beans; wash beans thoroughly, and cut into 1 1/2-inch pieces.
Place beans and water to cover in a medium sauce-pan.
Bring to a boil.
Cover; reduce heat, and simmer 10 minutes or until beans are crisp-tender; drain and cool.
Combine 1 cup water and bouillon granules in a small saucepan.
Bring to a boil, and stir in rice.
Cover, reduce heat, and simmer 20 minutes or until rice is render.
Cool.
Combine beans, rice, onion, and almonds in a medium bowl.
Combine remaining ingredients in a jar.
Cover tightly, and shake vigorously.
Pour over bean mixture; toss gently.
Cover and refrigerate overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Healthy

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