Rice and corn salad

Yield: 20 servings

Measure Ingredient
4 cups Cold cooked rice
2 cups Frozen corn; thawed drained
4 \N Scallions; sliced white part & some of green
2 \N Celery stalks; chopped
¼ cup Mild vegetable oil
¼ cup Mild vinegar
½ teaspoon Salt
¼ \N Bell pepper; chopped (red or green)
10 \N Water chestnuts; chopped
6 ounces Spanish green olives chopped
1 tablespoon Minced parsley
\N \N Black pepper to taste
¼ teaspoon Dried thyme; crumbled

DRESSING

In a large bowl, toss together all ingredients except dressing.

In another bowl, whisk dressing ingredients together until well blended. Pour over rice mixture and toss gently to distribute dressing evenly.

Recipe from: Karen Mintzias

Submitted By KAREN MINTZIAS On 03-13-95

Similar recipes