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Bean and Rice Salad

Recipe By :The McDougall Program for Maximum Weight Loss, page 245
Serving Size : 8 

4 cups cooked brown rice
15 ounces black beans, canned -- rinsed and drained
15 ounces garbanzo beans, canned -- rinsed and drained
1/2 cup chopped scallion
2 stalks celery -- sliced
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 4 ounce can chopped green chiles
1 cup frozen corn kernels -- thawed
1 cup frozen peas -- thawed
1/4 cup chopped fresh parsley or cilantro
1 cup your favorite oil-free dressing or salsa

Combine all the ingredients in a large bowl and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend.

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Per serving: 274 Calories (kcal); 2g Total Fat; (6% calories from fat); 10g Protein; 55g Carbohydrate; 0mg Cholesterol; 775mg Sodium

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