Marinated Vegetable Rice Salad
Marinated Vegetable Rice Salad is an impressive dinner. Made with 1 (8 oz.) can sliced 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. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Drain all canned vegetables.
Combine all vegetables and rice in large container.
In saucepan, combine water, oil, vinegar, sugar and salt.
Heat almost to boiling and pour over rice and vegetables.
Cover and refrigerate overnight.
Serves 12 to 15 people.
π· Perfect Pairings
Complete your meal with these
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