Buffet Rice Salad

Name: Buffet Rice Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Global
Ingredients: 454 grams can kidney beans, rinsed and drained; 79 milliliters canola oil; 10 cherry tomatoes, halved; 237 milliliters cubed fully cooked lean ham; 118 milliliters chopped cucumber; 1 teaspoons Dijon mustard; 59 milliliters minced fresh parsley; 1 garlic clove, minced; 1 small green pepper, diced; 118 milliliters chopped green onions; 1 teaspoons dried oregano; 355 milliliters frozen peas, thawed; 0 teaspoons pepper; 237 milliliters sliced radishes; 0 teaspoons salt; 237 milliliters uncooked Minute® White Rice; 3 Tbsps white vinegar

Buffet Rice Salad

Buffet Rice Salad could be just the gluten free and dairy free recipe you've been looking for. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 180 calories, 6g of protein, and 7g of fat each. This recipe from Taste of Home requires kidney beans, canolan oil, cucumber, and radishes. From preparation to the plate, this recipe takes around 30 minutes. It works well as a very affordable hor d'oeuvre.

Instructions

Cook rice according to package directions. Cool to room temperature. For dressing, in a small bowl, combine the oil, vinegar, oregano, mustard, garlic, salt and pepper.

Ingredients you will need

Salt And Pepper

Mustard

Oregano

Vinegar

Garlic

Rice

Cooking Oil

Equipment you will use

Bowl

In a large bowl, combine the rice, beans, peas, ham, radishes, green pepper, cucumber, onions and parsley. Just before serving, add dressing and toss to coat. Top with tomatoes.

Ingredients you will need

Green Pepper

Cucumber

Radish

Tomato

Parsley

Onion

Beans

Peas

Rice

Ham

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

454grams

can kidney beans, rinsed and drained 79milliliters

canola oil 10

cherry tomatoes, halved 237milliliters

cubed fully cooked lean ham 118milliliters

chopped cucumber 1teaspoons

Dijon mustard 59milliliters

minced fresh parsley 1

garlic clove, minced 1small

green pepper, diced 118milliliters

chopped green onions 1teaspoons

dried oregano 355milliliters

frozen peas, thawed 0teaspoons

pepper 237milliliters

sliced radishes 0teaspoons

salt 237milliliters

uncooked Minute® White Rice 3Tbsps

white vinegar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Willamette Valley Vineyards Dijon Clone Chardonnay. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 22 dollars per bottle.

Willamette Valley Vineyards Dijon Clone Chardonnay

The nose opens with aromas of lemon, pear, hazelnut and honey. The bouquet moves into a creamy medium-bodied sip offering flavors of orange, sweet cream, vanilla, caramel and clove. Balancing acidity leaves the wine refreshing, with a lingering finish and ideal for food pairing.Pair with rich seafood dishes like grilled shrimp or seafood scampi, chicken pot pie or creamy soups, rice or potato dishes, fresh salads with vinaigrettes and hard cheeses like aged white cheddar.