1
(15.8-oz.) can great northern beans, drained, rinsed
1
(15-oz.) can black beans, drained, rinsed
1
can (4 oz) Old El Paso™ Chopped Green Chiles
1/2
cup sliced celery (1 medium stalk)
1/3
cup chopped onion (1 small)
1/4
cup chopped fresh cilantro
Dressing
1/4
cup olive oil
1/4
cup vinegar
1
teaspoon dry mustard
1/2
teaspoon salt
1/2
teaspoon pepper
2
garlic cloves, minced
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Steps
1
In large bowl, combine all salad ingredients; stir gently to combine.
2
In small bowl, combine all dressing ingredients; mix well.
3
Pour dressing over salad; toss gently to coat. Serve immediately, or cover and refrigerate until serving time.
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Wild rice, indigenous to the Great Lakes region of the United States, grows in marshy bogs, rivers and lakes. It has a chewy texture and a nutty flavor.
If you can’t find wild rice in the freezer section of your grocery store, look for it in cans in the rice and dried bean aisle.
Cook wild rice when you have time and freeze in 1-cup portions in resealable plastic freezer bags. If you have the ingredients on hand, this is a good recipe for last minute preparation.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
185
Calories from Fat
55
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
440mg
18%
Total Carbohydrate
30g
10%
Dietary Fiber
6g
24%
Sugars
3g
Protein
9g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
18%
18%
Exchanges:
1 1/2 Starch; 1/2 Very Lean Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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