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Catalina Rice Salad Recipe

Crisp peppers, chunks of ham and kidney beans make this one of the heartiest rice salads you'll ever sample. Sharon McClatchey from Muskogee, Oklahoma tops off the colorful combination with a bottle of Catalina dressing that she adds zip to with cayenne pepper.
TOTAL TIME: Prep: 10 min. + chilling YIELD:8 servings

Ingredients

  • 2-1/2 cups cooked long grain rice
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup cubed fully cooked ham
  • 1/2 cup each chopped sweet red, green and yellow pepper
  • 1/2 cup chopped red onion
  • 1 bottle (8 ounces) Catalina salad dressing
  • 1/4 teaspoon cayenne pepper

Directions

  • 1. In a bowl, combine the rice, beans, ham, peppers and onion. Combine the salad dressing and cayenne; pour over rice mixture and toss to coat. Cover and refrigerate for 1 hour before serving. Yield: 8 servings.

Nutritional Facts

3/4 cup: 182 calories, 1g fat (trace saturated fat), 5mg cholesterol, 688mg sodium, 34g carbohydrate (0g sugars, 3g fiber), 8g protein Diabetic Exchanges:2 starch, 1/2 lean meat

Reviews for Catalina Rice Salad

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MY REVIEW
Reviewed Mar. 30, 2009

"I made this without the ham for the VEGAN members in my family and they loved it. They now even make it for themselves."

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