Title: Rice Salad
Categories: Salad Vegetarian Vegan
Yield: 4 Servings

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

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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