Categories: Salads, Vegetarian, Vegetables 
      Yield: 4 servings 
  
      2 c  Cooked rice 
      2 c  Corn kernals 
           -- canned or frozen 
      2 c  Green bell peppers, diced 
  1 1/2 c  Cooked kidney beans 
      1 sm Onion; chopped 
      6 tb Distilled white vinegar 
      3 tb Vegetable oil 
      2 ts Soy sauce or tamari 
      2 ts Prepared mustard 
      1 ts Prepared horseradish 
  
  Mix the rice, corn, peppers, kidney beans, and onion in a bowl. Combine the 
  vinegar, oil, tamari, mustard, and horseradish in a small bowl and pour 
  over the other ingredients.  Toss well. 
   
  * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for 
  you by Karen Mintzias