| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Salads |
5 |
Servings |
INGREDIENTS
| 2 |
c |
Brown rice; precooked |
| 1 |
c |
Kidney beans; precooked |
| 1 |
c |
Green or yellow string beans |
|
|
;precooked |
| 1 |
md |
Tomato; peeled and diced |
| 1/4 |
c |
Chives; finely chopped |
| 1 |
tb |
Prepared mustard |
|
|
Pepper to taste |
| 3/4 |
c |
No-fat salad dressing of choice |
| 3 |
c |
Salad greens; shredded |
INSTRUCTIONS
PLace rice, beans, tomato, and chives in a large salad bowl. All vegetables
should be at room temperature. Mix mustard and pepper into dressing. Pour
over the vegetable medley, mix well, and serve on bed of shredded salad
greens.
Calories per serving: 252 cal Fat: 1g
Source: Vegetarian Journal, March/April 1994 from Pooh's Recipe dB
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
May 16, 1998
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