"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!" - Recipe submitted by N.W. of Manilla, Indiana.
4 cups hot cooked rice
1 (8.75-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 Per Serving (1/8 of recipe): Calories: 239; Sodium: 201 mg; Cholesterol: 0; Carbohydrate: 40 gm; Protein: 4 gm; Fat: 7 gm.