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Wild Rice-and-Kidney Bean Salad

Southern Living AUGUST 2001

  • Yield: Makes 8 to 10 servings

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

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.

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Wild Rice-and-Kidney Bean Salad recipe

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