Mediterranean rice salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Brown rice; instant |
| 2½ | cup | Water |
| 1½ | cup | Black beans; cooked, drained and rinsed |
| 2 | cups | Cucumbers; quartered & sliced |
| 1 | cup | Tomato; chopped |
| ½ | cup | Red onion; chopped |
| ¼ | cup | Parsley; chopped |
| ¾ | cup | Italian salad dressing; fatfree/Wishbone |
| ¼ | cup | Balsamic vinegar; white |
| 1 | tablespoon | Olive oil |
Directions
Add instant rice to boiling water. Lower heat, stir, and cover pot. Cook over low heat for 5 minutes. Take pan off heat, stir, replace cover, and let sit for 5 minutes. Allow rice to cool.
Add beans, cucumbers, tomato, onion, and parsley. Mix.
Add dressing, vinegar, and olive oil. Toss to coat. Season to taste with salt and pepper. Refrigerate.
NOTES : Use 1 can black beans, drained and rinsed. Add ¾ pound smoked turkey, cut into ½-inch dice, for a main-dish salad.
Recipe by: Kraft
Posted to EAT-LF Digest by "Deborah Kirwan" <dkkirwan@...> on Apr 1, 1998