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