Thursday, June 9, 2016

Bean and Rice Salad

Bean and Rice Salad is a good way to use up any kinds of left over cooked beans and grains. The chili powder gives the dressing a southwestern flavor. Enjoy this dish cold from the fridge as a salad or warm up portions to wrap in tortillas or collard greens.

Bean and Rice Salad

2 cups cooked beans
2 cups cooked rice
2 tomatoes, chopped
1 stalk celery, chopped
1/2 cup onion, chopped
1/4 cup parsley, chopped
1 cup green peas (optional)


1/4 cup lemon juice
1 to 2 cloves of garlic, minced
1 teaspoon chili powder
1 tablespoon prepared mustard
1 tablespoon maple syrup
1/4 teaspoon black pepper
1/4 teaspoon salt (optional)

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