YOU ARE AS COUNTRY AS BLUE EGGS IF…
YELLOW RICE SALAD
1/2 cup salad oil, 2 tablespoons white vinegar, 2 tablespoons yellow prepared mustard, 1 1/2 teaspoons chicken bouillon powder, 1 teaspoon black pepper, 1/4 teaspoon dried dill, 4 1/2 cups hot cooked rice (cook 1 1/2 cups yellow rice in 3 cups chicken broth), 1/2 cup green olives stuffed with pimento, roughly chopped, 1 bunch green onions, 1 1/2 cups celery diced, 1/4 cup dill pickles, diced, 1/4 cup red onions, diced, 2 Roma tomatoes, diced, 2 Persian cucumbers, diced, 1/4 cup red bell pepper, diced, 1 (10 oz.) can black beans, rinsed and drained, 1 (6 oz.) can green peas, rinsed and drained, 1/2 cup mayonnaise, 2 tablespoons fresh lemon juice.
In a bowl add the salad oil, vinegar, mustard, bouillon, and pepper, mix well, pour over hot rice and toss, set aside to cool. Add the remaining ingredients, toss and refrigerate. After the salad is chilled and you are ready to serve, scoop the salad onto a bed of kale, garnish with flat leaf parsley