Mississippi
msapostille.Com

Ingredients

• 3 cups cooked rice
• 2 bunches green onions, chopped finely
• 2-3 stalks celery, chopped finely
• 1 Bell pepper, chopped finely
• 3 Hard cooked eggs, chopped or grated
• Small jar chopped pimentos, drained
• 8 ounce can Early June peas, drained
• Salt & Pepper to taste
• 1/4- 1/2 teaspoon paprika
• 2/3 cup Mayonnaise (may add more for desired consistency)

Mix all ingredients together and refrigerate overnight to 24 hours before serving. The flavors blend and develop while in refrigerator. Best if made 1-2 days ahead of time.

Tags:  rice salad