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This healthy, fast and easy to make vegetable and fruit salad makes a great side dish, desert, or first course for a family dinner or dinner party. This vegetarian recipe serves 4.
INGREDIENTS:
1 cup canned pinto beans, drained
½ cup canned kidney beans, drained
½ cup butter beans, drained
3 cups mixed vegetables, defrosted (peas, carrots, corn)
1 cup black olives, pitted and halved
1 cup cooked long grain rice, cooled
3 cups yogurt
1 tbsp. garden herbs (parsley, mint, chives and rosemary) finely chopped
lettuce leaves to serve
METHOD:
Combine pinto beans, kidney beans, butter beans, peas, carrots, corn, black olives, rice, yogurt, parsley, mint, chives and rosemary. Arrange lettuce leaves on a platter. Spoon bean mixture on top. Serve chilled as a great meatless main course, or as a side dish to barbecued chicken or steak.
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