Wild Rice-and-Kidney Bean Salad

Ingredients

• 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

Preparation

1. Cook rice according to package directions, using chicken broth, orange juice, and 1/3 cup water for liquid.
2. Stir beans and next 6 ingredients into rice. Cover and chill 2 hours; top with almonds just before serving. Garnish, if desired.