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.