Rice Salad
Yield
4 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rice
cooked |
|
| 2 | cups |
corn kernels, canned
canned or frozen |
|
| 2 | cups |
green bell peppers
diced |
|
| 1 ½ | cups |
red kidney beans
cooked |
|
| 1 | small |
onions
chopped |
|
| 6 | tablespoons |
white vinegar
distilled |
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | teaspoons |
soy sauce, tamari
or tamari |
|
| 2 | teaspoons |
prepared mustard
|
|
| 1 | teaspoon |
horseradish
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice
cooked |
|
| 473 | ml |
corn kernels, canned
canned or frozen |
|
| 473 | ml |
green bell peppers
diced |
|
| 355 | ml |
red kidney beans
cooked |
|
| 1 | small |
onions
chopped |
|
| 9E+1 | ml |
white vinegar
distilled |
|
| 45 | ml |
vegetable oil
|
|
| 1E+1 | ml |
soy sauce, tamari
or tamari |
|
| 1E+1 | ml |
prepared mustard
|
|
| 5 | ml |
horseradish
|
|
Directions
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.
