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Buffet Rice Salad

Frances's
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Serves/Makes: 12
Ready in: 30-60 minutes

  • 1 cup uncooked instant rice
  • 1/3 cup canola oil
  • 3 tablespoons white vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 can (16 ounce size) kidney beans, rinsed and drained
  • 1 1/2 cup frozen peas, thawed
  • 1 cup cubed fully cooked lean ham
  • 1 cup sliced radishes
  • 1 small green bell pepper, diced
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped green onions
  • 1/4 cup minced fresh parsley
  • 10 cherry tomatoes, halved

Cook rice according to package directions. Cool to room temperature.

For dressing, in a small bowl, combine the oil, vinegar, oregano, mustard, garlic, salt and pepper.

In a large bowl, combine the rice, beans, peas, ham, radishes, green pepper, cucumber, onions and parsley. Just before serving, add dressing and toss to coat. Top with tomatoes.


Recipe Source: cdkitchen.com

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