Peta rice salad

Yield: 4 servings

Measure Ingredient
2 cups Cooked rice
2 cups Corn kernals; canned or frozen
2 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

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