Wild Rice-and-Kidney Bean Salad

Southern Living
Wild Rice-and-Kidney Bean SaladRecipe

Makes 8 to 10 servings


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1 (6-ounce) package long-grain and wild rice mix
1 cup chicken broth
1 cup orange juice
1/3 cup water
2 (16-ounce) cans kidney beans, rinsed and drained
3 large hard-cooked eggs, peeled and diced
1 large onion, minced
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper
1/2 cup sliced almonds, toasted
Garnish: chopped fresh parsley


Cook rice according to package directions, using chicken broth, orange juice, and 1/3 cup water for liquid.

Stir beans and next 6 ingredients into rice. Cover and chill 2 hours; top with almonds just before serving. Garnish, if desired.

Created date

December 2001