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Title: Rice Salad
Categories: Salad Vegetarian Vegan
Yield: 4 Servings
2 | c | Cooked rice |
2 | c | Corn kernals - canned or frozen |
2 | c | Green bell peppers, diced |
1 1/2 | c | Cooked kidney beans |
1 | sm | Onion; chopped |
6 | tb | Distilled white vinegar |
3 | tb | Vegetable oil |
2 | ts | Soy sauce or tamari |
2 | ts | Prepared mustard |
1 | ts | Prepared horseradish |
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
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