Monday, September 27, 2010
This rice and bean salad makes a great side dish, or even lunch.
Rice & Bean Salad
2 cups rice; cooked
2 cups beans, lima/or choice (dried beans); cooked
1 tablespoon celery leaves; dried or 1/4 cup celery
1 small onion; chopped
2 tablespoons pickled garlic scapes; optional
3 tablespoons olive oil
2 tablespoons herbal vinegar; or apple cider vinegar
salt and pepper; to taste
We used cooked dried lima beans in this recipe. I think another type of dried bean would work better, the lima beans got a bit mushy, but the taste was great. Measure the 2 cups of beans after they are cooked, not before.
Combine cooked rice and cooked beans in a large bowl.
Add the rest of the ingredients and mix well. More oil or vinegar can be used as needed to taste.