Recipe: Rice Salad
- 3 cups cold cooked rice
- 1/2 cup cooked peas
- 1/2 cup cooked corn
- 1/2 cup raisins
- 1/2 cup red and green pepper, chopped
- 1/3 cup olive oil
- 6 slices bacon, cooked crisp and crumbled
- salt and fresh ground pepper to taste
- Combine all ingredients in a bowl. Toss with olive oil and chill overnight in refrigerator before serving.
- Garnish with orange sections.
Number of servings (yield): 4
Meal type: hors d’oerves
Culinary tradition: USA (General)