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


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 


Greens for serving
1 pint cherry tomatoes, halved


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