| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Salads, Vegetarian, Vegetables |
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
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”