Creamy Rice & Bean Salad

Best Foods
Creamy Rice & Bean Salad


1 1/2 tablespoons vegetable oil
2 cups regular or converted rice
2 tablespoons Knorr® Chicken flavor Bouillon
4 cups water
16 ounces red kidney beans, rinsed and drained
1/2 cup pimento stuffed olives (sliced)
1 cup Hellmann's® or Best Foods® Light Mayonnaise
1 red bell pepper (medium, chopped)
1/4 cup green onions (finely chopped)
1/4 cup lime juice


1Heat oil in 3-quart saucepan over medium heat and cook rice, stirring frequently, until golden, about 2 minutes.
2Stir in water and Knorr® Chicken flavor Bouillon. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender. Cool completely.
3Stir in remaining ingredients. Serve chilled or at room temperature.
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