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Mexican Bean and Rice Salad

Reviewed: Dec. 2, 2010
This was an excellent salad! I used quinoa cooked in a vegetable broth, instead of brown rice, and added a can of green chiles and one red bell pepper. I also added one lemon, juiced, and topped it off with slices of avocado. My husband loved it, and I have a hard time getting him to trade quinoa for rice!
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