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Recipe Source: cdkitchen.com
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Buffet Rice Salad
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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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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