Recipe for Rice And Corn Salad


4 cup cold cooked rice
2 cup frozen corn; thawed - drained
4 scallions; sliced white part & some
2 celery stalks; chopped
1/4 bell pepper; chopped - (red or green)
10 water chestnuts; chopped
6 oz spanish green olives - chopped
1 tablespoon minced parsley
1/4 cup mild vegetable oil
1/4 cup mild vinegar
1/2 teaspoon salt
1 black pepper to taste
1/4 teaspoon dried thyme; crumbled


In a large bowl, toss together all ingredients except dressing.

In another bowl, whisk dressing ingredients together until well blended. Pour over rice mixture and toss gently to distribute dressing evenly.

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