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This rice salad came from my mother’s personal cookbook. I like to make this salad for special occasions. It tastes especially good with barbecued meats and turkey dishes...and it’s nutritious! - N.W., Manilla of Indiana.

Rice Salad

4 cups hot cooked rice
1 (8 3/4-ounce) can kidney beans, rinsed and drained
1 small onion, chopped
1/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon granulated sugar
1 tablespoon pickle relish
1 1/2 teaspoons chili powder
1 medium green pepper, chopped

1. Combine rice, beans and onion.
2. In a separate bowl, combine oil, vinegar, sugar, relish and chili powder. Toss with rice mixture. Cover and chill for several hours. Just before serving, stir in green pepper.

Makes 8 servings.

Food Exchanges: 2 Starch, 1 1/2 Fat, 1 Vegetable
Nutritional Information: Serving Size: 1/8 recipe; Calories: 239; Sodium: 201 mg; Cholesterol: 0; Carbohydrate: 40 gm; Protein: 4 gm; Fat: 7 gm.

Recipe Source: N.W., Manilla of Indiana.

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