Rice and Bean Salad

[Guest guest]

Rice and Bean Salad

 

1 1/4 cups long grain white rice (uncooked)

1/2 cup chopped onion

2 1/2 cups boiling water

 

1 1/4 cups frozen kernel corn, thawed

1 can (14 ounces) kidney beans, drained

1/4 cup chopped green onion

1 large tomato, seeded and diced

 

1 cup light Italian dressing

1 teaspoon chili powder

 

Combine rice, onion and boiling water in medium saucepan. Cover.

Simmer for about 15 to 20 minutes until rice is tender and water is

absorbed. Cool.

 

Combine corn, beans, green onion and tomato in larger bowl. Add rice

mixture. Stir together.

 

Add Italian dressing. Sprinkle with chili powder. Stir well. Makes 9

cups.

 

Per 1-1/2 cups: 258 calories, 2.2g total fat, 696mg sodium, 8g

protein, 53g carbohydrates, 5g dietary fibre

 

Source: Company's Coming One-Dish Meals by Jean Pare

 

My notes: I've had this cold, hot and room-temperature.