Festive Rice Salad
Source: PETA’s: The Compassion Cook
Author: PETA
Servings: 4
Category/Type: Vegetarian/Vegan*
Prep Time: 10 minutes (plus rice cooking time)
2 cups cooked rice
2 cups corn kernals, canned or frozen
2 green bell peppers, diced
1-1/2 cups cooked kidney beans
1 small onion, chopped
6 Tbsp white vinegar
3 Tbsp vegetable oil
2 tsp soy sauce or tamari
2 tsp prepared mustard
1 tsp prepared horseradish

  1. Mix the rice, corn, peppers, kidney beans and onion in a bowl.

  2. Combine the vinegar, oil, soy sauce, mustard and horseradish in a small bowl and pour over the other ingredients.

  3. Toss well.

    Personal Notes:
    *Depends on horseradish selection, some prepared horseradish dressings include egg or egg white. (This selection will also effect fat content.)

    You can slightly reduce the amount of oil also to reduce the overall fat content, which considering the volume this salad produces is probably not enormous per serving. You do want to use some oil, however, as I believe it helps the dressing adhere to the other ingredients. Light soy or tamari will keep sodium lower. Chilling just improves the flavors.

    Nutritional data was not available.

    		The Compassionate Cook Or, 'Please Don't Eat the Animals!': A Vegetarian Cookbook
    by Ingrid Newkirk, Peta, Angrid Newkirk
    ISBN: 0446394920

    DISCLAIMER: This is a not-for-profit website and these recipes appear as a courtesy to my veg*n friends around the world. No copyright infringement is intended. At the request of the copyright holder(s), the recipe(s) will be promptly removed.