Cold Rice Salad
|Cooked rice||3 Cup (48 tbs)|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Cooked corn||1⁄2 Cup (8 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Diced green pepper||1⁄4 Cup (4 tbs)|
|Diced sweet red pepper||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
Cook bacon until crisp; drain and crumble.
Combine all ingredients except olive oil in a bowl.
Toss the mixture with olive oil and chill the salad for at least 12 hours.
A musf for a summer picnic.