Rice and Bean Salad

Ingredients: 

• 1. c. cooked red kidney beans, cooled

• 1. c. cooked garbanzo beans, cooled

• 1 1/2 c. cooked brown rice

• 3/4 c. thawed frozen peas

• 1 green bell pepper, chopped

• 1 stalk celery, sliced

• 1 small onion, chopped

• 2 T. chopped cilantro

• Garlic Dressing (follows)

Directions: 

* Combine kidney beans, garbanzo beans, rice, peas, green pepper, celery, onion and cilantro in bowl.

* Add Garlic Dressing; mix well.

* Chill, covered, until serving time. Garnish with black olives and cherry tomatoes.

The flavor improves if chilled overnight. May omit onion or substitute pinto beans for kidney beans or black beans for garbanzo beans. Makes 8 servings

Ingredients: 

• 2T. lemon juice

• 2T. olive oil

• 2T. water

• 1/4 t. garlic powder

• Salt and pepper to taste

Directions: 

*Combine lemon juice, olive oil, water, garlic powder, salt and pepper in a jar with lid; shake to mix well.