Post by marlaoh on Feb 22, 2004 8:16:34 GMT -6
Rice Salad with Corn
6 ounces long grain rice, cooked
1 green bell pepper, cored, deseeded and chopped
9 ounces tomatoes, skinned and chopped
3/4 lb. canned sweet corn kernels, drained
2 Tbs. raisins
1 small onion, finely chopped
2 sticks celery, finely chopped
2 Tbs. parsley, chopped
6 ounces olive oil
1/4 cup wine vinegar
1 tsp. French mustard
1 clove garlic, crushed
1 tsp. honey
salt and pepper
Mix together the rice, pepper, tomatoes, corn, raisins, onion, celery, and parsley in a large bowl. Put the olive oil and next 4 ingredients in a jar with tight-fitting lid, adding salt and pepper to taste. Shake well. Pour over rice salad to taste.
6 ounces long grain rice, cooked
1 green bell pepper, cored, deseeded and chopped
9 ounces tomatoes, skinned and chopped
3/4 lb. canned sweet corn kernels, drained
2 Tbs. raisins
1 small onion, finely chopped
2 sticks celery, finely chopped
2 Tbs. parsley, chopped
6 ounces olive oil
1/4 cup wine vinegar
1 tsp. French mustard
1 clove garlic, crushed
1 tsp. honey
salt and pepper
Mix together the rice, pepper, tomatoes, corn, raisins, onion, celery, and parsley in a large bowl. Put the olive oil and next 4 ingredients in a jar with tight-fitting lid, adding salt and pepper to taste. Shake well. Pour over rice salad to taste.