Curried Rice-Bean Salad

• 3 c. cooked, long grain brown rice
• 1 1/2 c. unsalted cooked white or red kidney beans
• 4 green onions (scallions), thinly sliced
• 1/2 green pepper, diced
• 2 stalks celery, diced
• 1/4 c. chopped fresh parsley
• 1/2 c. mayonnaise
• 1 Tbsp. lemon juice
• 3/4 tsp. curry powder
• cayenne pepper to taste

1. Combine rice, beans, onions, green pepper, celery and parsley. Toss to mix.
2. Combine remaining ingredients and blend thoroughly with rice mixture.
3. This mixture can be served loose in a lettuce-lined bowl.
4. Or it can be pressed into a 5-cup ring mold, chilled, unmolded and brought back to room temperature just before serving.
5. Fill center of ring with cherry tomatoes or watercress.

long grain brown rice, unsalted cooked white, green onions, green pepper, stalks celery, fresh parsley, mayonnaise, lemon juice, curry powder, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=593467 (may not work)