Confetti Rice Salad

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Andrea's Recipes


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2 tablespoons sugar

3 tablespoons seasoned rice vinegar

1/4 teaspoon ground white pepper

1 teaspoon kosher salt

1/2 cup extra virgin olive oil

2 cups cooked jasmine or brown rice, chilled (leftovers are great)

1 (4 oz) jar diced pimientos, drained

1 green bell pepper, diced

3 scallions, thinly sliced

1 cup frozen corn kernels, thawed

1 cup cooked kidney or black beans, drained

1/2 cup julienned carrots

1/4 cup toasted slivered almonds or pine nuts (for garnish)

cillantro leaves (for garnish)

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