Rice ‘n’ Egg Salad

Ingredients

• 3/4 cup cooked long grain rice
• 1/3 cup chopped celery
• 1 hard-boiled large egg, chopped
• 1/4 cup sliced ripe olives
• 2 tablespoons chopped onion
• 1 tablespoon dill pickle relish
• 1 tablespoon diced pimientos
• 2 tablespoons mayonnaise
• 2 to 4 teaspoons canola oil
• 2 teaspoons cider vinegar
• 1 to 2 teaspoons prepared mustard
• 1/2 teaspoon salt, optional
• Dash pepper