Wild Rice and Kidney Bean Salad |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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I don't know where my friend Kristin got this recipe. She gave me some to bring home and try and it was so good that I hid it so I wouldn't have to share it with anyone. I made it the next day myself and couldn't leave it alone. This is one of those recipes that you make excuses to go to the kitchen! Ingredients:
1 (6 ounce) package wild rice mix (your choice) |
1 cup chicken broth |
1 cup orange juice |
1/3 cup water |
2 (16 ounce) cans kidney beans |
3 large hard-boiled eggs (peeled & diced) |
1 large minced onion |
1/2 cup mayonnaise |
1/4 teaspoon salt |
1/4 teaspoon fresh coarse ground black pepper |
1/8 teaspoon cayenne pepper |
1/2 cup slivered almonds (toasted) |
1 -2 chopped fresh jalapeno (remember to use gloves) |
Directions:
1. Heat oven to 350°F.
2. Toast almonds for about 10-15 minutes or until golden.
3. Remove and cool.
4. In the meantime, cook rice mix in chicken broth, orange juice, and water until done.
5. Let cool.
6. Rinse kidney beans.
7. In small bowl, mix together mayonnaise, salt, And both peppers, set aside.
8. In large bowl, combine cooked rice, kidney beans, eggs, onion, jalapeños, mayonnaise mixture, and almonds.
9. Mix well and chill for 2 hours.
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