Colorful Rice Salad

This is the most unusual salad in my box of tricks. You can pretty much bet that when you have a covered dish gathering, this will be the only one of this kind on the table. My friends love for me to bring it to our potluck salad suppers.



  • 1 cup raw rice
  • 2 1/2 cups chicken bouillon
  • Dash of salt and pepper
  • 1 cup cooked and drained green peas (fresh or frozen)
  • 4 Tbsp. French or Italian dressing
  • 1 chopped green or red bell pepper
  • Chopped ripe olives and pimento strips (you choose how much)
  • 3 Tbsp. parsley (fresh is best)
  • 2 slices chopped red onion
  • 1/4 cup of water chestnuts or nuts of your choosing


Cook the rice and chicken bouillon until done. I put it in a pot with a lid and cook it for 20 minutes. Don't open the lid!

Combine all the ingredients and put in refrigerator until ready to serve.

By Sandy from Elon, NC


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