Beans and Rice Salad
1 can pinto beans (drained and rinsed)
1cup cooked rice
1carrot (diced)
1 stalk celery (diced)
3 green onions (chopped)
1/4 red ball pepper (chopped)
lemon zest
1 tablespoon olive oil
3 tablespoons wine vinegar
juice of 1/2 lemon
1/2 teaspoon ground cummin
salt and pepper to taste
Mix beans, rice, carrot, celery, onions, bell pepper
in large bowl. Combine lemon zest, olive oil, vinegar,
lemon juice,
cummin, salt and pepper together and whisk with fork to blend.
Pour over salad mixture. Toss salad and refrigerate
for at least 15 minutes to an hour before serving.
Serve 4-6
Pasta Salad
Back to Recipe Page
Back to Home Page
This page hosted by
Get your own Free Home Page