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    Kidney Bean and Wild Rice Salad


    Source of Recipe


    Kristin Sherry


    Recipe Introduction


    This recipe is so Yummmmmmy and it has a little kick to it!
    Don't be suprised to find yourself hiding this salad! I did, then found myself making excuses to go to the kitchen!


    List of Ingredients


    • 1 60z. pkg. wild rice mix (your choice)
    • 1 c. chicken broth
    • 1 c. orange juice
    • 1/3 c. water
    • 2 16 oz. cans kidney beans (rinse well)
    • 3 large hard boiled eggs (peeled & chopped)
    • 1 large minced onion
    • 1/2 c. mayonaise
    • 1/4 tsp. salt
    • 1/4 tsp. course ground black pepper
    • 1/8 tsp. cayenne pepper
    • 1/2 c. toasted almonds
    • 1-2 minced jalopenos (remember to wear gloves)


    Instructions


    1. Heat oven to 350 degrees. Spread almonds on a baking sheet evenly and cook for 10-15 minutes.
    2. Mean while cook rice mixture in chicken brotth, orange juice and water as directed on package. Cool.
    3. After rice mixture has cooled, in a large bowl, combine rice, beans, eggs, onion, jalopenos, and almonds.
    4. In smal bowl mix together mayonaise, salt, and both peppers.
    5. Pour over rice mixture, mix well. Chill for 2 hours.


    Final Comments


    Serves 8-10
 

 

 

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