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Serves 4
INGREDIENTS:
20 oz. canned red and white kidney beans, drained 4 tbsp. curry sauce
4 sprigs fresh cilantro, finely chopped
1 cup golden raisins
1 tsp. salt
1 tsp. black pepper
14 oz. precooked tender wild rice, drained
4 oz. Mozzarella cheese, grated
1 bunch parsley, chopped
1 tbsp. sunflower oil
1 tbsp. red wine vinegar
1/2 iceberg lettuce, shredded
METHOD:
In a bowl, combine parsley, sunflower oil and red wine vinegar. Gently toss in shredded icebery lettuce. Set aside and chill for 1/2 hour.
Meanwhile, mix together red and white kidney beans, curry sauce, cilantro, golden raisins, salt, black pepper, wild rice and Mozzarella cheese. Arrange lettuce mixture in a salad bowl. Spoon kidney bean mixture onto lettuce mixture and chill until needed. Serve cold with beef, chicken or fish.
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