Recipe - Rice And Two Bean Salad

2 cup Brown rice; precooked
1 cup Kidney beans; precooked
1 cup Green or yellow string beans
;precooked
1 md Tomato; peeled and minced
One fourth cup Chives; finely chopped
1 tablespoon Prepared mustard
Pepper to taste
Three fourths cup Nofat salad dressing of
choice
3 cup Salad greens; shredded

PLace rice, beans, tomato, and chives in a large salad bowl. All vegetables
should be at room temperature. Mix mustard and pepper into dressing. Pour
over the vegetable medley, mix well, and serve on bed of shredded salad
greens.

Calories per serving: 252 cal Fat: 1g

Source: Vegetarian Journal, March/April 1994 from Pooh's Recipe dB
Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
May 16, 1998