Rice Salad

15 minutes Prep: 15 minutes Cook: 0 minutes

599 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	cups	rice	cooked
2	cups	corn kernels, canned	canned or frozen
2	cups	green bell peppers	diced
1 1/2	cups	kidney beans	cooked
1	small	onion	chopped
6	tablespoons	white vinegar	distilled
3	tablespoons	vegetable oil
2	teaspoons	soy sauce	or tamari
2	teaspoons	prepared mustard
1	teaspoon	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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 400g

Amount per Serving

Calories 599 18% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 720mg	30%
Total Carbohydrate 109.0g	36%
Dietary Fiber 4.0g	18%
Sugars 7.0g
Protein 15.0g	30%

Vitamin A	6%		Vitamin C	105%
Calcium	8%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to quiches

Last Recipes Viewed

Recipe Bite

Comfort Food

by Mark R. Vogel

The other day I was at the office of a well known shipping company furious at their failure to locate my package. Finally my patience had reached its end and I stormed out empty handed. Angry and hungry, I made my way to a nearby ...