Black and Red Rice Asian Salad

• 1-1/2 qt. red rice, cooked, rinsed
• 3 cups black rice, cooked, rinsed
• 3 cups edamame beans
• 1-1/2 cups canned sliced water chestnuts, drained
• 3 cups Japanese eggplant, cut in half, grilled and cut diagonally into 1/2-inch-thick slices Safeway 1 ea For $1.28 thru 02/09
• 2 cups snow peas, diagonally cut into 1/2-inch pieces
• 2 cups shiitake mushrooms, sliced, sauteed
• 1-1/2 cups straw mushrooms
• 1-1/2 cups red peppers, diced
• 1-1/2 cups red onions, sliced
• 1-1/2 cups green onions, sliced
• 3/4 cup fresh cilantro, chopped
• 3 cups KRAFT Oriental Sesame Dressing
• 6 Tbsp. grated lime zest Safeway 3 ct For $1.00 thru 02/09
• 3/4 cup lime juice

1. Combine rices, beans, water chestnuts, vegetables and cilantro in large bowl; set aside.
2. Beat dressing, lime zest and juice with wire whisk until well blended.
3. Add to rice mixture; toss to coat.
4. Cover.
5. Refrigerate several hours or until chilled.
6. Serve on lettuce-covered plates, if desired.

red rice, black rice, edamame beans, water chestnuts, japanese eggplant, snow peas, shiitake mushrooms, straw mushrooms, red peppers, red onions, green onions, fresh cilantro, sesame dressing, lime zest, lime juice

Taken from www.kraftrecipes.com/recipes/black-red-rice-asian-salad-113490.aspx (may not work)