Rice Salad
Ingredients| 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 |
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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
Servings:
4
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