Barbecue for the Troops: Spicy Summer Bean Salad

Have you signed up to host a Barbecue for the Troops? We still have Labor Day weekend left! Be sure to use one of our amazing recipes, like this one straight from the front lines! Our troops may not always have a gourmet kitchen, but they have come up with some ingenious ways to cook up a storm!

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Spicy Summer Bean Salad 

Ingredients:
1 (15 oz.) can kidney beans
1 (10 oz.) can corn
1 (10 oz.) can french-cut green beans
1 (10 oz.) can RO*TEL Diced Tomatoes & Green Chilies 1 (12 oz) can SPAM Classic, cut into cubes
6 cups cooked rice
1/2 cup bottled Italian salad dressing

Cooking Instruments: Rice Cooker Crock-Pot

Directions:
Preheat Crock-Pot on medium setting. Cook rice in rice cooker. Then combine all ingredients into the Crock-Pot and cook for 1 hour. Stir as needed. Reduce heat on Crock-Pot to low or warm.

Note from the Chef:
Use 2 pouches of microwavable rice if a rice cooker is unavailable.