White beans and dark rice create the domino effect in this cool, appealing salad that’s just right for a hot afternoon.
Ingredients:
 2 cups cannellini beans, degassed cook, drained and chilled
2 cups cooked wild rice, chilled
1 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
Salt to taste
Salad greens
2 tomatoes cut in wedges
1 medium green bell pepper, seeded, cut in strips
½ teaspoon A&D Seasoning
Directions:
In a medium bowl, mix beans and rice. In a smaller bowl, blend mayonnaise, mustard, Worcestershire sauce, and milk, if needed. Gently toss with rice and beans. Arrange salad greens on 4 plates and mound rice-bean mixture in center of each plate. Arrange tomato, eggs and bell pepper around each plate edge. Chill and serve.
Makes 4 servings.
(From Boutique Bean Pot and Pacific Grain & Foods)
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