If you like bean salad and you like rice salad, try the best of both worlds with this bean and rice salad recipe. Bean and rice salad is a great no-cook entree for summer. Make it a full meal by adding in some extra vegetables or fried tofu if you prefer. This vegetarian and vegan bean and rice salad is best if it has some time to marinate before your serve it. Scroll down for more bean salad and rice salad recipes to try.
Ingredients:
- 2 cups cooked rice, cooled
- 1 cup cooked or canned black beans, drained
- 1 tbsp chopped fresh parsley
- 1 tomato, chopped
- 1/4 cup Italian salad dressing
- 1 tbsp lime juice
- lettuce
Preparation:
Combine the rice, black beans, parsley and tomato in a large bowl.
Pour the dressing and lime juice over the mixture and toss lightly.
Arrange on a bed of lettuce.
Reprinted with permission from The Compassionate Cook Cookbook.
Scroll down for more bean salad and rice salad recipes to try.
