| 1 | Cook an assortment of rice: white, brown and wild. |
| 2 | Chill. |
| 3 | Cook small white navy beans, salt free, with a garni of celery stalk, carrot chunk, and fennel stalk. |
| 4 | Rinse, drain, chill. |
| 5 | About two to three hours before service, combine the chilled rice and beans in a large mixing bowl. |
| 6 | Peel a carrot and cut it into 1-inch pieces. |
| 7 | Finely chop, along with 5 to 6 broccoli florets and cauliflower florets (as fine as or finer than kfc"s slaw), in a food processor. |
| 8 | Add to the bowl and toss. |
| 9 | Dry-pan roast the pecans pieces for about 4 minutes over medium heat. |
| 10 | Remove from heat. |
| 11 | Let cool. |
| 12 | Add to salad. |
| 13 | Mince by hand the onion, the red bell pepper and the fresh cilantro leaves. |
| 14 | Chop the canned chili peppers (if necessary). |
| 15 | Add to salad and toss well. |
| 16 | Taste and season with salt and pepper. |
| 17 | Toss well. |
| 18 | Add 3 tablespoons salad-dressing. |
| 19 | Toss. |
| 20 | Chill. |
| 21 | Serve on bed of thinly shredded lettuce. |
| 22 | Makes 4 single-cup servings. |
| 23 | Salad dressings ground sundried tomato with oregan in a basic vinegar-oil-water blend. |
| 24 | Dessert: thin a raspberry vinaigrette with fresh orange (valencia) juice. |
| 25 | Other ideas: fat-free italian or wine-vinaigrette. |
| 26 | Fat-free asign-ginger is good |
