Recipe
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
Directions
- 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.
Recipe Details
- Source: Cooking Section, August 2000 [4]
- Dish Type: Salads [5]
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