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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Crisp peppers, chunks of ham and kidney beans make this one of the heartiest rice salads you'll ever sample. Sharon McClatchey from Muskogee, Oklahoma tops off the colorful combination with a bottle of Catalina dressing that she adds zip to with cayenne pepper. Ingredients:
2-1/2 cups cooked long grain rice |
1 can (16 ounces) kidney beans, rinsed and drained |
1 cup cubed fully cooked ham |
1/2 cup each chopped sweet red, green and yellow pepper |
1/2 cup chopped red onion |
1 bottle (8 ounces) catalina salad dressing |
1/4 teaspoon cayenne pepper |
Directions:
1. In a bowl, combine the rice, beans, ham, peppers and onion. Combine the salad dressing and cayenne; pour over rice mixture and toss to coat. Cover and refrigerate for 1 hour before serving. Yield: 8 servings.
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