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| Recipe Archives |
| Submitted by:Janice Capaldi September 2002 Ingredients: 1 CUP LONG GRAIN RICE - uncooked 2 � CUPS WATER 1 CUP CUCUMBER - chopped 1 CUP TOMATO - chopped 2 CUPS CORN KERNELS � (about 2 ears) 1 CUP GREEN BELL PEPPER - chopped 1 CUP RED BELL PEPPER - chopped 1 CUP CELERY, sliced � CUP GREEN ONION - chopped 2 CUPS GARBANZO BEANS � (1x 15oz can) � rinsed & drained 1 CUP BLACK OLIVES SALAD DRESSING: � CUP PICANTE SAUCE, mild � CUP TOMATO JUICE 2T RED WINE VINEGAR 2T OLIVE OIL 1t CRUSHED RED PEPPER Directions: Cook the rice with 2 � cups water & salt, according to package directions; set aside. Combine picante sauce, tomato juice, red wine vinegar, olive oil, crushed red pepper & salt in a jar with a tight-fitting lid. Cover & shake well. Refrigerate until needed. Combine rice and remaining ingredients in a large bowl. Add dressing and mix well. Cover & refrigerate for at least 2 hours. |
| Gazpacho Salad |