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–+ servings

Creamy Rice and Four Bean Salad

Course: Salad, Side Dish, Vegetarian
Cuisine: American
Prep Time: 5 minutes
Resting Time: 30 minutes
Total Time: 35 minutes
Servings: 8 servings
Creamy Rice and Four Bean Salad is a gluten free salad perfect for summer celebrations or served in a tomato for a vegetarian lunch. Try this rice salad recipe today!
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Ingredients

Dressing

  • 1 cup Mayonnaise
  • 2 tbsp White Sugar
  • 2 tbsp White Vinegar
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, Freshly Ground

Salad

  • 4 cups Rice, prepared
  • 1 can Kidney Beans (15.5 ounces)
  • 1 can Cut Green Beans (14.5 ounces)
  • 1 can Cut Wax Beans (14.5 ounces)
  • 1 can Ceci or Garbanzo Beans (7.5 ounces)
  • 1 bunch Green Onions, chopped finely
  • Parsley for garnish if desired

Instructions

Dressing

  • Combine all dressing ingredients in large serving bowl and mix well.

Salad

  • Add beans and green onion to bowl and mix well.
  • Add rice to dressing and beans and combine. Garnish with parsley.
  • Refrigerate salad, covered, for at least 30 minutes before serving (as time allows - this is tasty at room temp too.)