Marinated Vegetable-Rice Salad
Marinated Vegetable-Rice Salad is an impressive dinner. Made with 1 (8 oz.) can water chestnuts, 1 (16 oz.) can whole kernel corn, 1 (2 oz.) can diced pimento, 1 (16 oz.) can sliced carrots and 1 (17 oz.) can english peas, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Drain all canned vegetables.
Combine all vegetables and rice in a large container.
In a saucepan, combine water, oil, vinegar, sugar and salt.
Heat almost to boiling.
Allow to cool slightly and pour over vegetables.
Cover and refrigerate several hours or overnight.
π· Perfect Pairings
Complete your meal with these
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