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southwestern-salad recipe

Date:    Sat, 23 Apr 94 15:24:39 EDT
 From:    PAMCAM@delphi.com
                     Southwestern Rice Salad
 2 Cups Converted Rice, Cooked.  This is best because it is so nicely 
 4 Green onions, chopped
 2 ribs of Celery, chopped
 1 tablespoon Chili Powder
 1/2 teaspoon Cumin Powder
 2 Teaspoons Paprika
 1 16 ounce can Corn
 Two tablespoons Red Wine Vinegar
 Juice of a Lime
 Dash of vegetarian Worcestshire and Tabasco
 Cook rice and cool completely.  Add Chili, Cumin Powder, and Paprika and stir
 until completely mixed.  The rice should be colored a reddish orange.  Add
 remaining ingredients.  I use the WHOLE can of Corn, including the liquid.
 You may find that undercooking the rice a little is better for you.
 Refrigerate.  This is a great salad.  Add a little fat free italian dressing
 on top of a bowl full and stir in just as you are ready to eat if you like.
 kwvegan vegan