Beans 'N' Rice Salad

13 ingredients
6 steps

Ingredients

  • 2 c. quick-cooking rice
  • 1 2/3 c. water
  • 3/4 tsp. salt
  • 1 Tbsp. butter
  • 1 c. canned kidney beans, drained
  • 1 c. canned garbanzo beans, drained
  • 1 tomato, diced
  • 1/2 c. celery, sliced
  • 1/2 c. green pepper, chopped
  • 1/4 c. red onion, chopped
  • 1/2 tsp. chili powder
  • 3 Tbsp. vinegar
  • 5 Tbsp. oil

Directions

  1. 1
    Combine rice, water, 1/2 teaspoon salt and butter in medium saucepan.
  2. 2
    Bring to a boil; cover and simmer until all water is absorbed, about 5 minutes.
  3. 3
    Place rice in bowl and refrigerate. When chilled, add beans, tomato, celery, green pepper and onion to rice.
  4. 4
    In jar, combine remaining 1/4 teaspoon salt, chili powder and vinegar.
  5. 5
    Add oil; cover and shake vigorously.
  6. 6
    Pour over rice mixture and toss gently.

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