Chilled Three Beans and Rice Salad
Salad:
3 cups precooked brown rice, chilled
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (14 1/2 ounce) can green beans, drained
1 (4 ounce) can sliced olives, drained
1 small red onion, finely chopped
2 tablespoons minced garlic
Vinaigrette:
1/4 cup olive oil
1/8 cup balsamic vinegar
1 teaspoon Dijon mustard
Italian seasonings, to taste
garlic salt, to taste
pepper, to taste
1. Add chilled brown rice, beans and olives to a large salad bowl.
2. Add onion and garlic. Whisk vinaigrette ingredients.
3. Add approximately 1/2 cup dressing to bowl and stir to coat evenly.
4. Serve immediately (at room temperature) or chill prior to serving. (Will hold well for a few days in the fridge.)
Can substitute 3 cups corkscrew pasta for rice.
SO HOW'D IT GO?
Be the first to add a comment.