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My Favorite Rice Salad
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |