Garbanzo And Kidney Bean Rice Salad
This is an easy summer recipe and also comes in handy when the power goes out (or it’s just too hot too cook). I love it served at room temperature, but leftovers are great straight from the fridge the next day. For a portable lunch, try wrapping some of this in a flour tortilla for a yummy veggie wrap.
- 1/2 can (15 ounce can) garbanzo beans, rinsed and drained
- 1/2 can (15 ounce can) kidney beans, rinsed and drained
- 1 1/4 cups cooked rice
- 2 tablespoons chopped onion (or 1 tsp onion flakes)
- 1/4 cup rice vinegar
- 1/2 cup olive oil
In a bowl, combine all ingredients and stir until mixed well.
Serve immediately at room temperature or slightly cooled if possible.
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