Rice And Corn Salad Recipe

Rice And Corn Salad Recipe

Yield: 20 servings
Recipe by luhu.jp

Ingredients:
4 cup: Cold cooked rice,
1/4: Bell pepper, chopped
2 cup: Frozen corn, thawed
--, red or green
-- drained,
10: Water chestnuts, chopped
4: Scallions, sliced
6 ounce: Spanish green olives,
- white part & some of green,
-- chopped,
2: Celery stalks, chopped
1 tbsp: Minced parsley,

DRESSING
1/4 cup: Mild vegetable oil,
Black pepper to taste,
1/4 cup: Mild vinegar,
1/4 tsp: Dried thyme, crumbled
1/2 tsp: Salt,

Directions:

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


Source from luhu.jp