Rice Bean Salad Recipe
Ingredients
| Cooked rice | 1 Cup (16 tbs) | |
| Kidney beans | 1 Can (10oz), drained | |
| Hard-Cooked Eggs - 2 nos, chopped | ||
| Sweet Pickles - 1/2 cup, chopped | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Mayonnaise OR Salad Dressing - 1/3 cup | ||
| Crisp Lettuce OR Greens - For garnish | ||
Directions
MAKING
1) In a large mixing bowl, add in the cooked rice, drained kidney beans, chopped eggs, sweet pickles, onion, celery, green pepper, salt, pepper and mayonnaise or salad dressing. Mix well.
2) Keep the bowl in the refrigerator to chill.
SERVING
3) Serve the Rice Bean Salad on crisp lettuce or any other green leaves.
1) In a large mixing bowl, add in the cooked rice, drained kidney beans, chopped eggs, sweet pickles, onion, celery, green pepper, salt, pepper and mayonnaise or salad dressing. Mix well.
2) Keep the bowl in the refrigerator to chill.
SERVING
3) Serve the Rice Bean Salad on crisp lettuce or any other green leaves.
Chef
