• Source: Cooking Section, August 2000
• Dish Type: Salads

Creole Rice Salad

Ingredients

• 3 cups cooked long-grain rice, at room temperature
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped bell peppers
• 1 tablespoon finely chopped parsley
• 1/2 cup chopped green onions
• 1/2 cup finely chopped yellow onions
• 1/4 cup extra-virgin olive oil
• 1/4 cup sliced pimiento-stuffed green olives
• 1 tablespoon apple cider vinegar
• 2 tablespoons Creole or whole-grain mustard
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon Tabasco sauce
• 1/4 cup finely chopped Picked Banana Peppers
• 4 hard-boiled eggs, coarsely chopped

Instructions

Combine all of the ingredients in a salad bowl and toss to mix well. Refrigerate for at least 2 hours before serving.

Serve chilled. Yields four servings.