It is summer and salad time and if you want to get away from the usual potato or pasta salads why not try a rice salad. My family really likes this one and it is vegetarian. I usually use green peas in this salad but I enjoy it with other legumes as well. Take your pick or mix them up and enjoy…It is a good way to use up those dabs of leftover legumes in your refrigerator too.
ANNIE’S CATALINA RICE SALAD (vegetarian)
Combine in a mixing bowl
2 1/2 cups cooked and cooled rice (I use half long grain white and half brown or wild rice for this salad but use your rice of choice) with
1 – 10 oz pkg. frozen green peas thawed (or other legume of choice; I have substituted baby lima beans, red kidney beans or black beans with this and they all work well. If you use canned beans, drain and rinse well)
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1/3 cup chopped yellow bell pepper
1/3 cup chopped fresh mushroom pieces (optional)
1/4 cup finely chopped celery
Mix together and stir in
1 cup Catalina salad dressing (add more to taste)
Salt and pepper to taste
Mix well to combine, cover and chill at least 2 hours before serving.
Serve on a bed of lettuce leaves and garnish with a sprig of parsley.
Published in: Cooking