Two Bean Rice Salad Recipe
Ingredients
| 3 cups cooked wild rice | ||
| Pinto beans | 1 Can (10oz), drained, rinsed | |
| Black beans | 1 Can (10oz), drained, rinsed | |
| Frozen peas package | 1 , thawed | |
| Celery | 1 Cup (16 tbs), sliced | |
| Onion | 1 Medium, chopped | |
| Green chilies | 1 Can (10oz), chopped | |
| 1/4 cup chopped fresh parsley or cilantro | ||
| White wine vinegar | 1/2 Cup (16 tbs) | |
| 1/4 cup olive or vegetable oil | ||
| Water | 2 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
Directions
In a large salad bowl, combine the rice, beans, peas, celery, onion, chilies and parsley; mix well.
Combine the remaining ingredients in a jar with tight-fitting lid; shake well.
Pour over rice mixture; toss to coat.
Cover and refrigerate for at least 1 hour.
Combine the remaining ingredients in a jar with tight-fitting lid; shake well.
Pour over rice mixture; toss to coat.
Cover and refrigerate for at least 1 hour.
Chef
