Cajun Rice Salad Dated 1957 |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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CAJUN RICE SALAD DATED 1957 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Buchanan Estate in Fort Worth, Texas in 1992. We are huge rice fans so I made this right after I bought this collection and it is very good. Read more . I take it to potlucks and supper club gatherings and always hand out the recipe in bulk. Ingredients:
4 cups cooked rice |
2 green peppers chopped |
2 stalks celery |
16 ounce can cooked red kidney beans |
4 tablespoons parsley |
1/2 cup salad oil |
1/2 cup cider vinegar |
1/2 cup water |
4 teaspoons paprika |
4 teaspoons prepared horseradish |
1 teaspoon onion salt |
1/4 teaspoon ground red pepper |
Directions:
1. Stir together rice, pepper, celery, beans and parsley then set aside.
2. Combine oil, vinegar, water, paprika, horseradish, onion, salt and red pepper then toss to coat.
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