Ranch Rice & Bean Salad
I invented this recipe Friday for a church potluck
1 cup rice
1 can black beans
1 tomato, diced
1 zucchini (or cucumber if you prefer), diced
1 green pepper, diced
1 onion, diced
1 pkg ranch dip mix
Olive oil
Red wine vinegar
Cook rice in your rice cooker or on the stove. Drain and rinse the canned beans. Whent he rice is cooked, place the rice and beans in a mixing bowl. Add the chopped vegies and stir to combine. Place the packet of ranch dip mix in a 1 cup liquid measuring cup. Add red wine vinegar according to how tart you want your dressing to be, then pour in enough olive oil to the 1/2 cup line in your measuring cup. Mix well. Pour dressing over the salad and stir. Refrigerate for several hours or overnight to let the flavors blend.
1 cup rice
1 can black beans
1 tomato, diced
1 zucchini (or cucumber if you prefer), diced
1 green pepper, diced
1 onion, diced
1 pkg ranch dip mix
Olive oil
Red wine vinegar
Cook rice in your rice cooker or on the stove. Drain and rinse the canned beans. Whent he rice is cooked, place the rice and beans in a mixing bowl. Add the chopped vegies and stir to combine. Place the packet of ranch dip mix in a 1 cup liquid measuring cup. Add red wine vinegar according to how tart you want your dressing to be, then pour in enough olive oil to the 1/2 cup line in your measuring cup. Mix well. Pour dressing over the salad and stir. Refrigerate for several hours or overnight to let the flavors blend.
1 comment:
I'll have to write that down. Sounds yummy!
Post a Comment