Crispy Rice Salad Recipe
Ingredients
2 cups cooked and cooled rice
1 cup diced cucumber
1 cup chopped bell peppers
1 cup corn kernels (fresh or frozen)
1 cup black beans (drained and rinsed)
1/4 cup chopped fresh parsley
1/2 teaspoon garlic powder
1/4 cup olive oil
2 tablespoons apple cider vinegar
Salt and pepper to taste
Method
Combine the cooled rice and diced cucumber in a big bowl.
Add the chopped bell peppers, corn, black beans, and parsley.
Sprinkle in the garlic powder, salt, and pepper.
Drizzle the olive oil and apple cider vinegar over the salad.
Toss everything together until well mixed and serve.
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