Southwest Rice Salad

2 Tbsp. white wine vinegar
1 tsp. olive oil
2-3 drops hot pepper sauce (optional)
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. ground white pepper
2 1/2 c. cooked rice (cooked in chicken broth), cooled to room temperature
1/2 c. diced red bell pepper,
1/2 c. diced green bell pepper
1/4 c. sliced scallions
1/4 c. sliced black olives

In large bowl combine vinegar, oil, hot pepper sauce, garlic, salt and white pepper; mix well. Add remaining ingredients and toss lightly. Makes about 3 1/2 cups. Serves four.

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