South of the Border Salad

1-1/2 cups V-8 Vegetable Juice
2 tbs chopped fresh parsley
2 tbs wine vinegar
1 medium clove garlic, minced
3 cups cooked rice
1 can (4 oz) chopped green chilies, drained
1/2 cup cooked corn
3 tbs chopped pimiento

In covered blender container, blend V-8 juice, parsley, vinegar and garlic until smooth.

In 2-quart bowl, combine rice, chilies, corn and pimiento. Pour V-8 sauce over rice mixture. Stir together.

Cover; refrigerate at least 4 hours to blend flavors.

Makes 6-1/2 cups or 8 servings.

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Cajun Country -- New Iberia, Louisiana