My Favorite Rice Salad
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This rice salad came from my mother's personal cookbook. I'm not sure where she found it, but it sounds like a New Orleans-type of dish to me. I like to make it for special occasions. It tastes especially good with barbecued meats. It also goes well with turkey dishes...and it's nutritious!
SERVINGS: 8
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 15 min. + chilling
Ingredients:
- 4 cups hot cooked rice
- 1 can (8-3/4 ounces) red kidney beans, drained
- 1 small onion, chopped
- 1/4 cup vegetable oil
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 tablespoon pickle relish
- 1-1/2 teaspoons chili powder
- 1/2 teaspoons salt, optional
- 1 medium green pepper, chopped
Directions:
Combine rice, beans and onion. In a separate bowl, combine oil, vinegar, sugar, relish and chili powder and salt, if desired. Toss with rice mixture. Cover and chill for several hours. Just before serving, stir in green pepper. Yield: 8 side-dish servings.