A filling, fridge-friendly salad that holds up all day. Great for feeding a crowd or prepping ahead for a long tournament weekend.
Ingredients
- Cucumber
- 2 c rice
- 1 can kidney beans, drained and rinsed
- 1 tomato, diced
- ½ green bell pepper, chopped
- 1 can yellow hominy, drained
- ½ c chopped celery
- ¼ c chopped red onion
- ½ t chili powder (optional)
- Oil and vinegar dressing
Instructions
- Cook rice and let it cool.
- Chop veggies.
- Mix all together.
- Add dressing.
- Chill before serving.