Lunch: My Favorite Rice Salad Recipe
Ingredients
4 cups hot cooked rice
1 can (8-3/4 ounces) red kidney beans, drained
1 small onion, chopped
1/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon pickle relish
1-1/2 teaspoons chili powder
1/2 teaspoons salt, optional
1 medium green pepper, chopped
Instructions
Combine rice, beans and onion. In a separate bowl, combine oil, vinegar, sugar, relish and chili powder and salt if desired. Toss with rice mixture. Cover and chill for several hours. Just before serving, stir in green pepper.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
