Curried Beans and Rice Salad
Fat: 5.93 grams
Saturated Fat: 1.96 grams
Cholesterol: 6.39 mg
Sodium: 305.83 mg
In a small saucepan, heat olive oil over medium heat. Add curry powder and sauté for several seconds. Stir in broth and bring to a boil. Stir in rice, cover, reduce heat to low, and cook for 15 to 20 minutes or until rice is tender.
Remove from heat and combine in large bowl with celery, green onion, bell pepper, kidney beans, almonds, and tomatoes.
In a small bowl, combine lime juice, yogurt, salt, and pepper and mix well. Add to rice mixture and stir to coat. Cover and chill for 3 to 4 hours before serving.