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Mexican rice salad

updated

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Ingredients for 4 servings:

  • 150g salami
  • 150 g Leberkäse
  • 2 green bell peppers
  • 4 eggs, hard-boiled
  • 1 onion(s)
  • 1 can peas
  • 2 cups rice
  • 2 large gherkins
  • 1 jar Miracle Whip
  • 1 can kidney beans
  • 1 can of corn
  • salt and pepper
  • Maggi
  • Vinegar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

super delicious, especially perfect in summer

Cook rice. Chop the salami, meatloaf, bell peppers, eggs, onions, and pickles. Drain the peas, corn, and kidney beans. Place all ingredients in a bowl and mix with Miracle Wip. Season to taste. This salad goes well with grilled meats, schnitzel, and baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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