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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 18 |
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I've had many people tell me how much they like this salad. It's a great dish to take to a potluck dinner. Ingredients:
3 cups cooked wild rice |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 package (10 ounces) frozen peas, thawed |
1 cup sliced celery |
1 medium onion, chopped |
1 can (4 ounces) chopped green chilies |
1/4 cup chopped fresh parsley or cilantro |
1/2 cup white wine vinegar |
1/4 cup olive oil |
2 tablespoons water |
3/4 teaspoon salt, optional |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
Directions:
1. In a large salad bowl, combine the rice, beans, peas, celery, onion, chilies and parsley or cilantro; 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. Yield: 18 servings.
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