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Nell B. Nichols

Rice/Bean Salad

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Preparation info
  • Makes

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

The excellence of this take-along salad was a nice treat in our Test Kitchens

Ingredients

  • 1 c. cooked rice
  • 1 (1 lb.) can kidney beans, drained

Method

  • Combine all ingredients, except lettuce, in mixing bowl. Chill in refrigerator. Serve on crisp lettuce or greens.

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