CURRIED RICE - BEAN SALAD 
3 c. cooked, long grain white rice
1 1/2 c. unsalted white or red kidney beans (beans can be fresh cooked or canned)
4 green onions, thinly sliced
1/2 green pepper, diced
2 stalks celery, diced
1/4 c. chopped fresh parsley
1/2 c. mayonnaise
1 tbsp. lemon juice
3/4 tsp. curry powder
Pepper to taste

Combine rice, beans, onions, green peppers, celery and parsley. Toss to mix.

Combine remaining ingredients and blend thoroughly with rice mixture. This mixture can be served loose in a lettuce-lined bowl. Or it can be pressed into a 5 cup ring mold, chilled, unmolded and brought back to room temperature just before serving. 6 servings.

 

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