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Recipe

Creole Rice Salad

  • Yield: 4 servings

Ingredients

  • 3 cups cooked long-grain rice, at room temperature
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped bell peppers
  • 1 tablespoon finely chopped parsley
  • 3 tablespoons finely chopped green onions
  • 1/2 cup finely chopped yellow onions
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup sliced pimiento-stuffed green olives
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons Creole or whole-grain mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon Tabasco sauce
  • 1/4 cup finely chopped Pickled Banana Peppers
  • 4 hard-boiled eggs, coarsely chopped

Directions

  • Combine all of the ingredients in a salad bowl and toss to mix well. Refrigerate for at least 2 hours before serving.
  • Serve chilled.