Rainbow Salad
By Mary McDougall
This salad is also wonderful to take to a picnic. It keeps well in a cooler and everyone loves it!
Serves: 6-8
Prep Time: 15 min
Cook Time: 0 min
Ingredients
3 Cups
Cooked brown rice
15 Ounce Can
Kidney beans, drained and rinsed
15 Ounce Can
Garbanzo beans, drained and rinsed
15 Ounce Can
Black beans, drained and rinsed
1 Cup
Frozen corn kernels, thawed
1 Cup
Frozen peas, thawed
1/4 Cup
Red onion, chopped
1/4 Cup
Pimientos, chopped
2 Tbsp
Black olives, chopped
2 Tbsp
Fresh cilantro, chopped
3/4 Cup
Oil-free Honey Mustard Salad Dressing
1 Tbsp
Soy sauce (optional)
1/2 Tsp
Tabasco Sauce
Directions
1
Place the rice and beans in a large bowl and combine. Add the corn, peas, onion, pimiento, olives and cilantro. Toss well to mix. Combine the Honey Mustard Salad Dressing (recipe in Dressings & Sauces), soy sauce and Tabasco in a mixing cup and whisk until smooth. Pour over the salad and mix well. Refrigerate at least 2 hours before serving.
Hint: Many varieties of oil-free salad dressings are available in supermarkets and natural food stores. It is also very simple to make your own salad dressings. Feel free to use whichever dressing you like in this recipe. Taste salad after it has been refrigerated for an hour or so and adjust seasonings as necessary. Use reduced sodium soy sauce if you prefer.
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