Curried Rice-Bean Salad
Curried Rice-Bean Salad is an moderately easy dinner. Made with 3 c. cooked, long grain brown rice, 1 1/2 c. unsalted cooked white or red kidney beans, 4 green onions (scallions), thinly sliced, 1/2 green pepper, diced and 2 stalks celery, diced, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Combine rice, beans, onions, green pepper, 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.
Fill center of ring with cherry tomatoes or watercress.
π· Perfect Pairings
Complete your meal with these
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