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Categories:
rice kidney beans celery red onion cucumber red pepper fresh coriander lemon juice olive oil red wine vinegar salt cucumber
Viewed: 53 - Published at: 3 years agoIngredients
- 1 cup cooked rice
- 1 (19 ounce) can lentils or 1 (19 ounce) can kidney beans or 1 (19 ounce) can romano beans, drained and rinsed
- 1 cup sliced celery
- 12 cup diced red onion
- 12 cup diced unpeeled cucumber
- 12 cup diced roasted red pepper
- 14 cup chopped fresh coriander or 14 cup fresh parsley
- 14 cup fresh lemon juice
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- salt and pepper
- thin sliced cucumber
Method
- In a large bowl, gently stir together rice, lentils, celery, onion, cucumber, red peppers, and coriander.
- In measuring cup stir together lemon juice, olive oil, vinegar, salt and pepper to taste.
- Pour over rice mixture and toss gently to coat.
- Salad can be prepared cover and refrigerated for up to 1 day ahead, add more lemon juice if necessary to moisten after it sits.
- To serve, mound on large platter and surround with circle of overlapping thin cucumber slices.
