Kidney Bean and Rice Salad

(serves four very hearty appetites
as a main dish salad)


2 cups cooked long grain rice—chilled
1 15oz. can red kidney beans, rinsed and drained
1 medium green apple—cut into julienne strips
1 medium avocado, chopped
1/2 cup chopped red sweet pepper
1/3 cup chopped white or red onion
1/4 cup snipped fresh parsley
1/4 cup bottled Thousand Island dressing
2 Tbsp. olive oil (or salad oil)
1 Tbsp vinegar
4 teaspoons lemon juice
1 teaspoon prepared mustard
salt and pepper


In a large mixing bowl, combine the rice, beans, apple, 
avocado, sweet pepper, onion & parsley.
In a small bowl, stir together Thousand Island dressing,
oil, lemon juice, vinegar, mustard,
and add salt & pepper to taste.  
Pour contents of small bowl over the
salad ingredients, and toss gently to coat.  
Cover and chill for 1 to 2 hours.

This recipe was given to me online,
by "Birdman."  I think it's delicious.
The combination of flavors and textures
is great!  And it's got to be healthy, too.
Thanks, Birdman.