Rice/Bean Salad

Preparation info

  • Difficulty

    Easy

  • Makes

    6 to 8

    servings

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
  • 2 hard-cooked eggs, chopped
  • ½ c. sweet pickles, chopped
  • ¼ c. chopped onion
  • ¼ c. chopped celery
  • ¼ c. chopped green pepper
  • ½ tsp. salt
  • ¼ tsp. pepper
  • c. mayonnaise or salad dressing
  • Crisp lettuce or other greens

Method

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