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Rice salad
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| Artist: |
_ |
| Categories: |
Asian, Cereals, Chinese, Ethnic, Salads, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Cooked rice | | 2
| cup | Corn kernals | | | -- canned or frozen | | 2
| cup | Green bell peppers, diced | | 1 1/2
| cup | Cooked kidney beans | | 1
| small | Onion, chopped | | 6
| tbsp | Distilled white vinegar | | 3
| tbsp | Vegetable oil | | 2
| tsp | Soy sauce or tamari | | 2
| tsp | Prepared mustard | | 1
| tsp | Prepared horseradish |
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Procedures:
| 1 | Mix the rice, corn, peppers, kidney beans, and onion in a bowl. | | 2 | Combine the vinegar, oil, tamari, mustard, and horseradish in a small bowl and pour over the other ingredients. | | 3 | Toss well. | | 4 | * |
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