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This healthy, fast and easy to make bean and meat salad makes a great side dish, desert, or first course for a family dinner or dinner party. This vegetarian recipe serves 4.
INGREDIENTS:
1 cup canned kidney beans, drained
1 cup cooked frankfurters, chopped into large chunks
3 cups sauerkraut, washed and chopped
1 cup mustard mayonnaise
1 cup cooked wild rice, cooled
3 cups yogurt
1 tbsp. parsley, finely chopped
lettuce leaves to serve
METHOD:
Combine kidney beans, frankfurters, sauerkraut, mustard mayonnaise, wild rice, yogurt and parsley. Arrange lettuce leaves on a platter. Spoon bean mixture on top. Serve chilled as a great meatless main course, or as a side dish to barbecued chicken or steak.
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