Crab and Rice Salad

Description

Contributed by Lilly at Catsrecipes Y-Group

• 6 – 8 servings

Ingredients

• 2 cups cooked rice
• 1 cup olive oil
• juice of 1 lemon
• 1 tsp grated lemon rind
• salt to taste
• pepper to taste
• dash of cayenne
• 1½ cups frozen corn kernels
• 1 cup fresh, flaked crabmeat
• 1 red pepper, seeded, cut in fine strips
• 1 green pepper, seeded, cut in fine strips
• ¼ cup chopped chives
• 6 sweet gherkins, coarsely chopped
• 10 walnuts, chopped

Procedures

1. Heat rice in top of double boiler.
2. Add oil and mix well.
3. Add lemon juice, rind, salt, pepper and cayenne.
4. Allow to cool to room temp.
5. In med saucepan, boil corn kernels in salted water 2 min only.
6. Transfer to colander and rinse with cold water until corn is well chilled.
7. When rice is cool, add remaining ingredients, except walnuts.
8. Toss to mix well.
9. Sprinkle walnuts on top.