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Wild Rice and Kidney Bean Salad

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“I don't know where my friend Kristin got this recipe. She gave me some to bring home and try and it was so good that I hid it so I wouldn't have to share it with anyone. I made it the next day myself and couldn't leave it alone. This is one of those recipes that you make excuses to go to the kitchen!”
READY IN:
1hr 10mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Toast almonds for about 10-15 minutes or until golden.
  3. Remove and cool.
  4. In the meantime, cook rice mix in chicken broth, orange juice, and water until done.
  5. Let cool.
  6. Rinse kidney beans.
  7. In small bowl, mix together mayonnaise, salt, And both peppers, set aside.
  8. In large bowl, combine cooked rice, kidney beans, eggs, onion, jalapeños, mayonnaise mixture, and almonds.
  9. Mix well and chill for 2 hours.

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