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Quick Bean And Rice Salad

Yield: 1 Servings

Ingredients and directions for this recipe

1 pk (14 oz) C&W frozen Sweet
-Corn, Black Bean, Red
-Pepper, Green Pepper and
-Celery Salad
1 cn (15 oz) of garbanzo beans,
-drained
2 c Cooked brown rice (great way
-to use up leftovers)
1 cn (4 oz) of chopped green
-chilis
1/4 c Salsa (or however much you
-want to use)

I adapted a Bean and Rice Salad recipe from the McDougall Program for
Maximum Weight Loss to make it quicker. Those of you who are looking for
something quick to make for the family, or want something fairly portable
in a cooler, this is a good one. Very satisfying, and a complete protein.
This was another invaluable recipe that saw me through my pregnancy. I kept
a bowl of it in the refrigerator pretty regularly so I could just scoop
some up for a quick meal.

Empty the bag of frozen salad into a strainer and run cold water over it
for about 30 seconds to start the thawing process. Toss all the ingredients
together, let sit for at least an hour so the flavors blend, and you've got
a great side dish or a satisfying main dish. Good for picnics, potlucks,
you name it!

See also:
Previous recipe Quick Bean And Potato Soup
Next recipe Quick Bean Lasagna

Or try one of these recipes:
M And M Pizzas
Thai Cucumber Salad