Recipe - Rice And White Bean Salad With Minced Crudites

1 One fourth cup Cooked rice variety
1 cup Cooked white beans rinsed
And drained
2 tablespoon Chopped pecans roasted
2 tablespoon Minced red bell pepper
2 tablespoon Minced red onion
3 tablespoon Minced fresh cilantro
3 tablespoon Green chili peppers minced
Canned, drain
1/3 cup Carrots minced
1/3 cup Broccoli florets minced
1/3 cup Cauliflower florets
Minced
Salt and pepper freshly
Ground
2 cup Iceberg lettuce shredded
3 tablespoon Fatfree Italian salad
Dressing

Cook an assortment of rice: white, brown and wild. Chill. Cook small white
navy beans, salt free, with a garni of celery stalk, carrot chunk, and
fennel stalk. Rinse, drain, chill.

About two to three hours before service, combine the chilled rice and beans
in a large mixing bowl. Peel a carrot and cut it into 1inch pieces.
Finely chop, along with 5 to 6 broccoli florets and cauliflower florets (as
fine as or finer than KFC's slaw), in a food processor. Add to the bowl and
toss. Drypan roast the pecans pieces for about 4 minutes over medium heat.
Remove from heat. Let cool. Add to salad.

Mince by hand the onion, the red bell pepper and the fresh cilantro leaves.
Chop the canned chili peppers (if necessary). Add to salad and toss well.
Taste and season with salt and pepper. Toss well. Add 3 tablespoons
saladdressing. Toss. Chill. Serve on bed of thinly shredded lettuce.
Makes 4 singlecup servings.

Salad dressings Ground sundried tomato with oregan in a basic
vinegaroilwater blend. Dessert: Thin a raspberry vinaigrette with fresh
orange (valencia) juice.

Other ideas: Fatfree Italian or winevinaigrette. FatFree AsignGinger is
good.

Posted to MCRecipe Digest V1 #160

Date: Fri, 19 Jul 1996 10:35:43 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By : Pat Hanneman