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Buffet Rice Salad
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- #99185
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
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
directions
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.
added by
tania
nutrition data
Nutritional data has not been calculated yet.
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