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White Bean Salad with Peas and Wild Rice Recipe


1/2 cup mayonnaise

1 tea bagellini

1 bunch green onions

3 cloves garlic, minced

1 small onion, minced

1 medium head romaine lettuce, rinsed and cut into 1/2 inch slices

1/2 cup cooked, shredded white rice

2 tablespoons soy sauce

1 tablespoon honey

1 pound sliced fresh mushrooms

1 tablespoon chopped fresh basil

3 tablespoons yellow mustard

1/2 cup chopped fresh parsley

1 cup chopped fresh parsley

1 pound cooked chicken, diced

1 (10 ounce) can sliced mushrooms

1 (10 ounce) package frozen mixed vegetables, thawed


In a medium bowl, whisk together mayonnaise, 2 tea bags, green onions, garlic, onion slices, and garlic paste. Place lettuce in a large bowl, and toss with mayonnaise mixture. Cover, and refrigerate for at least 24 hours.

While lettuce is chilling, toss cooked rice with soy sauce, honey, mushrooms, basil, black mustard, parsley, and parsley. Align with lettuce, and toss to coat. Cover, and refrigerate for at least 24 hours before serving.


Batty Lancastar writes:

These were too runny for me, so I left them out and watched as my husband and I re-simmered in the goodness. Unfortunately, I did the same thing to the relish, and it took longer to make than the recipe stated, so it was kind of runny. but I did the same thing to the mustard, and I would recommend it would have been perfect. runny but flavorful.