Suggested Recipes Kidney Bean Recipe

Bean and Vegetable Salad with Rice

For The Salad

1 cup long-grain rice, white or brown, uncooked

2 (15oz) cans dark red kidney beans, drained and rinsed

1 cup fresh broccoli, florets cut, stems sliced and steamed for 5 minutes

1/2 pound snow peas

1/2 pound mushrooms, slived thin (about 2 1/2 cups)

4-6 scallions, sliced

Dressing

1/4 cup olive oil

2 tbsp lemon juice

3 tbsp vinegar

2 cloves garlic, minced

3/4 tsp tarragon

1/2 tsp salt

1/2 tsp black pepper

Garnish

Greens for serving

1 pint cherry tomatoes, halved

Directions

Cook rice. In a large bowl, combine all salad ingredients, including the cooked rice. For the dressing, combine all dressing ingredients in a jar. Cover jar, shake well and pour dressing over the salad mixture. Toss salad to mix thoroughly. Refrigerate salad until serving time. On a large platter, serve salad on a bed of greens surrounded by a ring of cherry tomato halves. Makes 6 servings. Nutrition information per serving: 349 calories, 14 grams protein, 10 grams fat, 49 grams carbohydrate, 10 grams fiber, 0 cholesterol, 394 milligrams sodium