Title: Kidney Bean & Rice Salad
Categories: Salad Side *
Yield: 8 Servings
| 15 1/2 | oz | Can red kidney beans, rinsed and drained |
| 2 | c | Cooked long grain rice, chilled |
| 1 | md | Green apple, cored and cut into julienne strips |
| 1 | md | Avocado, seeded, peeled, and chopped |
| 1/2 | c | Chopped red sweet pepper |
| 1/3 | c | Chopped white or red onion |
| 1/4 | c | Snipped fresh parsley |
| 1/4 | c | Bottled Thousand Island salad dressing |
| 2 | tb | Olive oil or salad oil |
| 4 | ts | Lemon juice |
| 1 | tb | Vinegar |
| 1 | ts | Prepared mustard |
| | | Salt and pepper |
In a large mixing bowl combine the beans, rice, apple, avocado, sweet
pepper, onion, and parsley. For the dressing, in a small bowl stir together
bottled dressing, oil, lemon juice, vinegar, mustard, and salt and pepper
to taste. Pour over salad. Toss gently to coat. cover and chill for 1 to 2
hours.