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Vegan Rice Salad

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Vegan Rice Salad

 

2 cs. cooked rice

2 cs. corn kernals, canned or frozen

2 cs. green bell peppers, diced

1 1/2 cs. cooked kidney beans

1 small onion, chopped

6 tbsps. distilled white vinegar

3 tbsps. vegetable oil

2 tsps. soy sauce or tamari

2 tsps. prepared mustard

1 tsp. prepared horseradish

 

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.

Makes 4 servings.

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