Bean 'n' Rice Picnic Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This filling salad was a favorite for luncheons with Ruth Andrewson from Leavenworth, Washington. Orange carrots and green celery also lend colorful crunch to the sweet-and-sour blend of flavors and mild dill dressing. Ingredients:
1 cup uncooked long grain rice |
1 can (16 ounces) kidney beans, rinsed and drained |
1 medium carrot, chopped |
1 celery rib with leaves, chopped |
2 green onions, thinly sliced |
1/4 cup white wine vinegar |
2 tablespoons olive oil |
1 tablespoon sugar |
1/2 teaspoon dill weed |
1/4 teaspoon pepper |
8 lettuce leaves |
Directions:
1. Prepare rice according to package directions. Transfer to a large bowl; cool to room temperature. Stir in the beans, carrot, celery and onions.
2. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, dill and pepper; shake well. Pour over rice mixture; toss to coat. Refrigerate for at least 1 hour. Serve on lettuce leaves. Yield: 8 servings.
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