Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Andouille-style sausage; |
| . sliced thin | |
| 1 cup | Corn kernals |
| 2 cups | Rice; cooked |
| ⅓ cup | Pine nuts |
| 3 | Scallions; sliced |
| 1 medium | Red bell pepper; diced |
| 1 small | Bunch watercress |
| ½ cup | Vinaigrette dressing made |
| . with mustard |
In a skillet, fry the sausage for 3 minutes. Add the corn and continue cooking and stirring another 2 minutes.
Combine the remaining ingredients, mix in the dressing and chill.
** Washington Times - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-17-95