Red Beans and Rice Salad
This classic bean-and-grain combo tastes great as a salad. You can cook up a big batch of brown rice on the weekend; it keeps for several days. Pack along whole-wheat tortillas and some raisins and almonds for dessert.
2 Tbs. fresh lime juice
15 ½-oz. can red kidney or pinto beans, rinsed and drained
1 small red bell pepper, diced
1 cup cooked brown rice
½ cup chopped onion
- In large storage bowl or container, mix together dressing and lime juice. Add remaining ingredients and toss gently to combine. Use within 2 or 3 days.
Makes 3 1/2 cups