Wild Rice-and-Kidney Bean Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 (6-ounce) package long-grain and wild rice mix |
1 cup chicken broth |
1 cup orange juice |
1/3 cup water |
2 (16-ounce) cans kidney beans, rinsed and drained |
3 large hard-cooked eggs, peeled and diced |
1 large onion, minced |
1/2 cup mayonnaise |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground red pepper |
1/2 cup sliced almonds, toasted |
garnish: chopped fresh parsley |
Directions:
1. Cook rice according to package directions, using chicken broth, orange juice, and 1/3 cup water for liquid.
2. Stir beans and next 6 ingredients into rice. Cover and chill 2 hours; top with almonds just before serving. Garnish, if desired.
|
|