Recipe - Quick Bean And Rice Salad

1 pack (14 oz) C&W frozen Sweet
Corn, Black Bean, Red
Pepper, Green Pepper and
Celery Salad
1 cn (15 oz) of garbanzo beans,
drained
2 cup Cooked brown rice (great way
to use up leftovers)
1 cn (4 oz) of chopped green
chilis
One fourth cup Salsa (or however much you
want to use)

I adapted a Bean and Rice Salad recipe from the McDougall Program for
Maximum Weight Loss to make it quicker. Those of you who are looking for
something quick to make for the family, or want something fairly portable
in a cooler, this is a good one. Very satisfying, and a complete protein.
This was another invaluable recipe that saw me through my pregnancy. I kept
a bowl of it in the refrigerator pretty regularly so I could just scoop
some up for a quick meal.

Empty the bag of frozen salad into a strainer and run cold water over it
for about 30 seconds to start the thawing process. Toss all the ingredients
together, let sit for at least an hour so the flavors blend, and you've got
a great side dish or a satisfying main dish. Good for picnics, potlucks,
you name it!

Posted to fatfree digest V97 #010 by Julie Finnigan jfin@apple.com on Feb
26, 97.