Wild Rice And Kidney Bean Salad

• 1 (6 ounce) package wild rice mix (your choice)
• 1 cup chicken broth
• 1 cup orange juice
• 1/3 cup water
• 2 (16 ounce) cans kidney beans
• 3 large hard-boiled eggs (peeled & diced)
• 1 large minced onion
• 1/2 cup mayonnaise
• 1/4 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 cup slivered almonds (toasted)
• 1 -2 chopped fresh jalapeno (remember to use gloves)

1. Heat oven to 350u0b0F.
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, jalapenos, mayonnaise mixture, and almonds.
9. Mix well and chill for 2 hours.

wild rice, chicken broth, orange juice, water, kidney beans, eggs, onion, mayonnaise, salt, fresh coarse ground black pepper, cayenne pepper, slivered almonds, fresh jalapeno

Taken from www.food.com/recipe/wild-rice-and-kidney-bean-salad-104560 (may not work)