Rice Bean Salad

"The Farm Journal Country Cookbooksays 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.             
                             Rice Bean Salad
  1             cup  cooked rice 
  1             can  kidney beans -- 15 ounce
  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 Miracle Whip
                 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.

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