Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cooked rice |
| 2 cups | Corn kernals; canned or frozen |
| 2 \N | Green bell pepper; diced |
| 1½ cup | Cooked kidney beans |
| 1 small | Onion; chopped |
| 6 tablespoons | Distilled white vinegar |
| 3 tablespoons | Veg oil |
| 2 teaspoons | Soy sauce; or tamari |
| 2 teaspoons | Prepared mustard |
| 1 teaspoon | Prepared horseradish |
Mix the rice, corn, pepper, 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.
From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 07-23-95