This rice salad came from my mother’s
personal cookbook. I like to make this salad for special occasions.
It tastes especially good with barbecued meats and turkey dishes...and
it’s nutritious! - submittd by N.W., Manilla of Indiana.
Rice Salad
- 4 cups hot cooked rice
1 (8 3/4-ounce) can kidney beans, rinsed and drained
1 small onion, chopped
1/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon granulated sugar
1 tablespoon pickle relish
1 1/2 teaspoons chili powder
1 medium green pepper, chopped
- Combine rice, beans and onion.
- In a separate bowl, combine oil, vinegar,
sugar, relish and chili powder. Toss with rice mixture. Cover
and chill for several hours. Just before serving, stir in green
pepper.
Makes 8 servings.
Food Exchanges: 2 Starch, 1 1/2 Fat, 1
Vegetable
Nutritional Information: Serving Size:
1/8 recipe; Calories: 239; Sodium: 201 mg; Cholesterol: 0; Carbohydrate:
40 gm; Protein: 4 gm; Fat: 7 gm.
Recipe Source: N.W., Manilla of Indiana.
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