Bean and Rice Salad

Name: Bean and Rice Salad
Prep time: 15 min
Total time: 15 min
Yield: 8
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

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.

Print Recipe

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