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Rice Salad


2 cup cooked rice
2 cup corn kernals - canned or frozen
2 cup green bell peppers, diced
1 1/2 cup cooked kidney beans
1 small onion, chopped
6 tbsp distilled white vinegar
3 tbsp vegetable oil
2 tsp soy sauce or tamari
2 tsp prepared mustard
1 tsp prepared horseradish

Mix the rice, corn, peppers, kidney beans, and onion in a bowl.
Combine the vinegar, oil, tamari, mustard, and horseradish in a small
bowl and pour over the other ingredients. Toss well.

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias





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