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Rice Salad

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Submitted by HAGAR440

YIELD

4 servings

PREP

15 min

COOK

0 min

READY

15 min

Ingredients

2 473
CUPS ML RICE
cooked
2 473
CUPS ML CORN KERNELS, CANNED
canned or frozen
2 473
CUPS ML GREEN BELL PEPPERS
diced
1 ½ 355
CUPS ML RED KIDNEY BEANS
cooked
1 1
SMALL SMALL ONIONS
chopped
6 9E+1
TABLESPOONS ML WHITE VINEGAR
distilled
3 45
TABLESPOONS ML VEGETABLE OIL
2 1E+1
TEASPOONS ML SOY SAUCE, TAMARI
or tamari
2 1E+1
TEASPOONS ML PREPARED MUSTARD
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 400g (14.1 oz)
Amount per Serving
Calories 599 18% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 720mg 30%
Total Carbohydrate 36g 36%
Dietary Fiber 4g 18%
Sugars g
Protein 30g
Vitamin A 6% Vitamin C 105%
Calcium 8% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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