Peta rice salad
4 servings
Ingredients
| Quantity | 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 |
Directions
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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