[Kitchen Witch]

WARM ITALIAN-STYLE RICE SALAD

1 cup long grain enriched white rice
3/4 lb boneless, skinless, chicken breast
4 tbsps olive oil, divided
4 tbsps soy sauce, divided
1 pkg 9 oz cut green beans, frozen
1 tsp sugar
1 cup red bell pepper, diced
1 can 2-¼ oz. sliced ripe olives, rinsed and drained
1/3 cup fresh parsley, chopped
1/3 cup green onion, sliced

Prepare rice according to package directions. Brown chicken in 1 tablespoon hot oil in large skillet over medium-high heat. Stir in 2 tablespoons water, 2 tablespoons soy sauce and green beans. Reduce heat; simmer, covered, 5 minutes, stirring twice. Meanwhile, stir together remaining 2 tablespoons soy sauce, 3 tablespoons oil and sugar until sugar dissolves. Drain chicken mixture; toss together with rice, soy mixture and remaining four ingredients until combined.




THREE BEAN SALAD

1/2 cup light corn syrup
1/2 cup oil
1/2 cup cider vinegar
1/2 cup sugar
1 tsp salt
1 tsp prepared mustard
1/4 tsp black pepper
1 15-oz. can cut green beans
1 15-oz can cut yellow beans
1 15-oz. can red kidney beans
1/2 red onion, sliced thin
1 roasted red pepper, cut into strips

Drain beans can combine with onion and red pepper.

Combine all marinade ingredient and pour over beans.

Cover and refrigerate several hours or overnight.