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Serves 4
Salad:
2 cups cooked kidney beans, chilled
2 cups thinly sliced zucchini
2/3 cup coarsely chopped sweet yellow pepper
1 cup brown (or white) rice, cooked and chilled
½ cup chopped fresh parsley leaves
2 green onions, sliced
Dressing:
3 tbs red wine vinegar
2 tbs olive oil
1 tbs. coarse-grained prepared mustard
½ tsp. salt
1/8 tsp. freshly ground black pepper
Additional parsley for garnish (optimal)
1. In a large bowl, combine the salad ingredients.
2. In a cup or small bowl, stir together dressing ingredients.
3. Toss with salad just before serving. Garnish with additional parsley, if desired.
See also:
Pasta and Beans with Tuna (Pasta Section)
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