Wild Rice and Kidney Bean Salad
I don't know where my friend Kristin got this recipe. She gave me some to bring home and try and it was so good that I hid it so I wouldn't have to share it with anyone. I made it the next day myself and couldn't leave it alone. This is one of those recipes that you make excuses to go to the kitchen!
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INGREDIENTS
Nutrition- 1
- 1cup chicken broth
- 1cup orange juice
- 1⁄3cup water
- 2(16 ounce) cans kidney beans
- 3
- 1large minced onion
- 1⁄2cup mayonnaise
- 1⁄4teaspoon salt
- 1⁄4teaspoon fresh coarse ground black pepper
- 1⁄8teaspoon cayenne pepper
- 1⁄2cup slivered almonds (toasted)
- 1 -2chopped fresh jalapeno (remember to use gloves)
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DIRECTIONS
- Heat oven to 350°F.
- Toast almonds for about 10-15 minutes or until golden.
- Remove and cool.
- In the meantime, cook rice mix in chicken broth, orange juice, and water until done.
- Let cool.
- Rinse kidney beans.
- In small bowl, mix together mayonnaise, salt, And both peppers, set aside.
- In large bowl, combine cooked rice, kidney beans, eggs, onion, jalapeños, mayonnaise mixture, and almonds.
- Mix well and chill for 2 hours.
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