Medley Of Rice Salad

• 2 pouches Success brown and wild rice
• 1 shaker bottle Viva Italian dressing
• 1 (6 oz.) can sliced water chestnuts
• 1 (6 oz.) can jumbo pitted black olives
• 1 (6 oz.) can chickpeas
• 1 (6 oz.) can yellow whole kernel corn
• 1 Tbsp. garlic powder
• 4 or more Tbsp. Hellmann's mayo
• 2 to 3 Tbsp. horseradish sauce (Kraft)

1. Cook rice per package directions; omit addition of butter. Drain as directed.
2. Place rice, while still hot, in a bowl large enough for mixing all ingredients.
3. Coat hot rice very well with Italian dressing.
4. Add salt, pepper and garlic powder.
5. Toss well. Next, add onions and celery.
6. While rice cools, chop olives and chestnuts.
7. Mix mayo and sauce.
8. Add to rice mixture along with remaining ingredients.
9. Serve chilled.

pouches, italian dressing, water chestnuts, jumbo pitted black olives, chickpeas, kernel corn, garlic powder, mayo, horseradish sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=217586 (may not work)