From the garden...Rice Bean Salad

"The Farm Journal Country Cookbook” says that “the excellence of this take-along salad was a nice surprise in our Test Kitchens.”  We agree.    Simple and delicious, we enjoyed it with fresh homemade yeast rolls as our lunchtime main dish.
I used dill pickle relish for the pickles; use your favorite.  I drained and rinsed the beans and cooked an extra egg to use as a garnish.  A generous 1/3 cup of dry rice makes 1 cup cooked.
This is a great way to use home canned beans or leftover cooked beans.             
 Rice Bean Salad
  1             cup  cooked rice 
  1             pint  kidney beans -- or 15 ounce can
  2             large  eggs -- hard cooked, chopped
     1/2      cup  pickle -- chopped
     1/4      cup  onion -- chopped
     1/4      cup  celery -- chopped
     1/4      cup  green pepper -- chopped
     1/2      teaspoon  salt
     3/4      teaspoon  pepper
     1/3      cup  mayonnaise -- or Salad Dressing
                 lettuce or greens
  Combine all ingredients except lettuce in mixing bowl, while rice is hot.  Chill in refrigerator.
Serve on crisp lettuce or greens.
8 side servings or 6 main dish servings
2011 Cost:  $1.79 or 23¢ per serving as side dish.
Per Serving: 252 Calories; 9g Fat (33.0% calories from fat); 9g Protein; 34g Carbohydrate; 6g Dietary Fiber; 56mg Cholesterol; 403mg Sodium.  Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

5 comments:

  1. This reminds me of a favorite recipe of mine: I call it Maria's Salad because I got it from a friend of mine.

    MARIA'S SALAD

    All veggies are fresh except for the corn

    Lettuce (opt’l If using, add immediately before serving so it doesn’t get soggy)
    1 cup Rice
    1 can (15 oz.) Black beans
    1 can (15 oz.) Garbanzo beans
    1 cup Cauliflower
    1 cup Broccoli
    1 cup Frozen peas
    1 cup Fresh mushrooms
    1/4 c. Red onion
    1 sm to med Cucumber, cubed or ?
    1 cup Frozen corn
    1/2 cup or to taste Newman’s Own Lite Italian Dressing (or his vinaigrette)
    1/2 to 1 cup slice Black olives

    Mix in big bowl and refrigerate for several hours before serving.

    You can experiment with any combination of vegetables you like (ie carrots, bell peppers, zucchini, red cabbage, etc.

    Enjoy!

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    Replies
    1. Thanks for sharing Nadine...looks delicious!

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  2. I had made a big bowl of it for my daughter's wedding receptions at 2 different parks in two different states.

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  3. Replies
    1. Glad you liked it...we certainly do.

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