I love this salad. I love its healthiness, I love how it smells when I am making it. I love its flavors.
2 oz dried red kidney beans, soaked overnight, then cooked and drained, or 1 can, drained
2 c cooked brown rice, cooked, rinsed and cooled
3 TB mayonnaise
3 TB cider vinegar
2 cloves garlic, crushed
1 TB lemon juice
2 TB finely chopped parsley (no dried in this recipe)
salt and pepper, to taste
1 medium carrot, peeled and cut into matchsticks
1 green pepper, seeded and diced
1 stalk celery, finely chopped
Combine the beans, rice, mayonnaise, vinegar, garlic, lemon juice, parsley, salt and pepper and gently mix together. Set the mixture aside in the refrigerator to chill for 30 minutes and to give the beans and rice time to absorb the dressing. Toss in the carrot, green pepper, and celery and serve.