Two-Bean Rice Salad

Name: Two-Bean Rice Salad
Prep time: 10 min
Total time: 10 min
Yield: 18 servings.
Ingredients: 3 cups cooked wild rice; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 1 package (10 ounces) frozen peas, thawed; 1 cup sliced celery; 1 medium onion, chopped; 1 can (4 ounces) chopped green chilies; 1/4 cup chopped fresh parsley or cilantro; 1/2 cup white wine vinegar; 1/4 cup olive oil; 2 tablespoons water; 3/4 teaspoon salt, optional; 1/2 teaspoon garlic powder; 1/2 teaspoon pepper

I've had many people tell me how much they like this salad. It's a great dish to take to a potluck dinner.

Ingredients

3 cups cooked wild rice
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen peas, thawed
1 cup sliced celery
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
1/4 cup chopped fresh parsley or cilantro
1/2 cup white wine vinegar
1/4 cup olive oil
2 tablespoons water
3/4 teaspoon salt, optional
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Directions

In a large salad bowl, combine the rice, beans, peas, celery, onion, chilies and parsley or cilantro; mix well. Combine the remaining ingredients in a jar with tight-fitting lid; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts

1/2 cup: 117 calories, 3g fat (0 saturated fat), 0 cholesterol, 308mg sodium, 18g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Two-Bean Rice Salad in Country April/May 1996

Reviews

My Review

Click stars to rate

Average Rating:

TexasR

Mar 19, 2012

I really like this sald, the vinegar is a little strong even after it sits for awhile. I toned it down with a Tablespoon of Dijon mustard and I also added some chopped tomatoes. It is a great pot luck salad.