- 2 cups cooked brown rice
- 1 can (16 ounces) kidney beans, rinsed and drained
- 3/4 cup finely chopped green pepper
- 1/2 cup cubed peeled mango or peaches (1/2-inch cubes)
- 1/2 cup finely chopped red onion
- 1/2 cup salsa, well drained
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons minced fresh cilantro
- In a large bowl, combine the first eight ingredients. Cover and refrigerate for 1 hour or until chilled. Sprinkle with cilantro before serving. Yield: 4 servings.
Originally published as Red Beans and Rice Salad in Light & Tasty August/September 2003, p20
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