Ingredients
Preparation time: 25 minutes
Yield: 8 servings
Directions
1 cup broccoli, chopped
1 cup carrot, shredded
1 cup celery, thinly sliced
1 cup fresh bean sprouts
1 cup bok choy or spinach
1 can (8 oz.) water chestnuts, sliced and drained
1 can (15 oz.) pineapple chunks, reserve juice
1 cup rice, cooked and chilled
1 cup red beans, drained and rinsed
1 cup fresh cilantro, chopped
Rice vinegar
1 tablespoon sesame seeds
In large bowl, lightly toss together the vegetables, rice, beans, pineapple and cilantro. Combine reserved pineapple juice with rice vinegar to make 1 cup; pour over salad. Cover and refrigerate several hours or overnight. Drain and sprinkle with sesame seeds; toss to serve.
Each serving contains 116 calories; 1 gm fat; 125 mg sodium; 0 mg cholesterol.