Lynn’s Rice Salad Recipe
Sunday evening I made one of my favorite salads to bring for lunch. And just like every time a cook, I made way more than I should have. So instead of eating it just Monday, I got to eat it yesterday, and again today.
Every day around noon I let you know what I am having for lunch, and I got an e-mail from Debra yesterday afternoon (intrigued by my salad) asking for the recipe – here it is:
This is one of those salads that following an exact recipe isn’t necessary. Feel free to add your own ingredients, or take things out you don’t like, it will still be great!
Choose your own amounts for all ingredients. Start with the rice and add as much or as little of the rest as you like.
- Long grain white rice (cooked) – make sure not to over cook it or your salad will be mushy. Pour rice into large mixing bowl to cool for 15-20 min. You can choose how much – if it’s just for the family only make 2-3 cups, if you are bringing it to a BBQ make more.
While the rice is cooling prepare the following to add to the rice:
- Chopped red pepper
- Chopped red onion
- Canned corn (drained and rinsed)
- Canned black beans (drained and rinsed)
- Canned green chili’s (these are a bit spicy and I prefer the salad without them, but if you prefer a little kick, this will do it.)
-Smoked turkey (cubed) – I go to the deli at the grocery store and ask them to cut me 2-3 half inch thick slices of their smoked turkey, then all I have to do is cut it up at home. It works great!
Once the rice is cooled add all ingredients and stir. Let it chill for at least 4 hours before serving.
Again, use as much or as little of the ingredients as you wish, this is seriously fool proof!