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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Bottled salad dressing gives just the right amount of punch to this cold rice and bean salad that's perfect for warm summer picnics. âRosemarie Bush of Bangor, Pennsylvania Ingredients:
2 cups cooked brown rice, cooled |
1 can (16 ounces) kidney beans, rinsed and drained |
2 celery ribs with leaves, chopped |
1 medium red onion, chopped |
2 garlic cloves, minced |
4-1/2 teaspoons minced fresh parsley or 1-1/2 teaspoons dried parsley flakes |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup fat-free italian salad dressing |
Directions:
1. In a large bowl, combine the first eight ingredients. Add salad dressing; toss to coat. Cover and refrigerate until chilled. Yield: 6 servings.
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