Rice Salad

2 c Cooked rice

2 c Corn kernals

-- canned or frozen 2 c Green bell peppers, diced

1 1/2 c Cooked kidney beans

1 sm Onion; chopped

6 tb Distilled white vinegar

3 tb Vegetable oil

2 ts Soy sauce or tamari

2 ts Prepared mustard

1 ts Prepared horseradish

Mix the rice, corn, peppers, kidney beans, and onion in a bowl. Combine the vinegar, oil, tamari, mustard, and horseradish in a small bowl and pour over the other ingredients. Toss well. * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias