Rice Pilaf Salad

Total time: 15 minutes


  • leftover brown rice pilaf
  • 1 3/4 cup (15oz, 450gr) red kidney beans, drained and rinsed
  • 3oz (90gr) cherry tomatoes, cut in half  about 1/2 cup before slicing
  • 2 tbs snipped fresh basil
  • Creamy Herb Dressing:
  • 1/2 cup (4oz, 125ml) Greek or plain yogurt
  • 1 tbs Dijon mustard
  • 1 tbs lemon juice
  • 1 tbs fresh snipped chives
  • 2 tbs salad olive oil


  • Add beans, tomatoes, basil to leftover Rice Pilaf and mix well.
  • In small bowl whisk yogurt, mustard and lemon juice.
  • Add oil, a bit at a time and whisk well.
  • Add chives.
  • Add half of the Herb Dressing to the salad and taste.
  • Add more until your happy.  Serve.