Recipe: Curried Rice and Bean Salad

Curried Rice and Bean Salad
6 Servings

3 cups cooked brown rice
1 1/2 cups kidney beans, drained and rinsed
4 green onions, chopped
2 stalks celery, diced
1/4 cup chopped parsley
1/4 cup lowfat mayonnaise
1/4 cup plain nonfat yogurt
2 teaspoons curry powder
dash freshly ground black pepper, (optional)
1/2 green bell pepper, diced

In a large bowl, combine first six ingredients. Toss to mix well. Set aside. In a small bowl, combine mayonnaise, yogurt, curry powder and black pepper. Mix well. Pour over rice-bean mixture and mix well.