Bean and Rice Salad
By Mary McDougall
From The McDougall Program for Maximum Weight Loss
Serves: 8
Prep Time: 15 min
Cook Time: 0 min
Ingredients
4 Cups
Cooked brown rice
15 Ounce Can
Black beans, rinsed and drained
15 Ounce Can
Garbanzo beans, rinsed and drained
1/2 Cup
Scallion, chopped
2 Stalks
Celery, sliced
1/2 Cup
Green bell pepper, chopped
1/2 Cup
Red bell pepper, chopped
4 Ounce Can
Chopped green chilies
1 Cup
Frozen corn kernels, thawed
1 Cup
Frozen peas, thawed
1/4 Cup
Fresh parsley or cilantro, chopped
1 cup of your favorite oil-free dressing or salsa
Directions
Combine all the ingredients in a large bowl and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend.
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