Cold Rice Salad

This is a recipe my mom made a lot when I was a kid. I am guessing I put a copy in the book because I liked it. I remember eatting it a lot and occassionally making it too.

Cold Rice Salad

2 cups each: cooked long grain white rice

cooked wild rice

1 cup each of the following

Onion - white or purple

Celery

Red Bell Pepper

Green Bell Pepper

Cilantro

Mushrooms

Tomato

1 15oz can each:

Garbanzo Beans

Red Beans

Black Eyed Peas

(drained and rinsed before mixing)

Vinegrette

1/4 cup olive oil

3/4 cup red wine vinegar

4 tablespoons chopped Garlic

Tabasco Sauce to taste start with 1/2 teaspoon

Mix in a shaker cup.

Fold all ingredients together in large bowl.

Shake vinegrette and drizzle over salad

Salt and pepper to taste, stir a little

Chill a few hours or overnight is best.

Technical stuff: makes a lot. you can easily 1/2 the recipe and still have plenty

Difficulty: really easy. even easier with a rice cooker

Served with: We had ours with chicken

Reheat Well?: Lasts for several days, and I think it improves after sitting and absorbing the dressing.

Comments: The Chief commentator who loves rice, says this is a staple he could eat every week, which is good because we always make too much rice. Its good. I always add a dash of lemon juice to my bowl and way more tabasco... but I am like that.