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Rice salad

Yield: 4 Servings

Ingredients:

• 2 c Cooked rice
• 2 c Corn kernals -- canned or frozen
• 2 c Green bell peppers diced
• 1 1/2 c Cooked kidney beans
• 1 sm Onion; chopped
• 6 tb Distilled white vinegar
• 3 tb Vegetable oil
• 2 ts Soy sauce or tamari
• 2 ts Prepared mustard
• 1 ts Prepared horseradish

Instructions:

Mix the rice corn peppers kidney beans and onion in a bowl. Combine the vinegar oil tamari mustard and horseradish in a small bowl and pour over the other ingredients. Toss well. * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

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