Difference between revisions of "Nutty Rice and Chile Salad"
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Latest revision as of 19:48, 26 June 2012
Ingredients
- 1 cup (7 ounce can) diced green chiles
- 1/4 cup white wine vinegar
- 1/3 cup vegetable oil
- 1 tablespoon Dijon mustard
- 3 cups cooked long-grain white or wild rice
- 1 cup chopped red bell pepper
- 1/2 cup (about 3) chopped green onions
- 1/2 cup chopped pecans
Procedures
Combine chiles, vinegar, vegetable oil and mustard in small bowl.
Combine rice, bell pepper, green onions and pecans in medium bowl. Add chile mixture; toss to coat well. Cover; refrigerate for at least 1 hou
