Rice & corn salad

Yield: 4 Serving

Measure Ingredient
1 cup Corn kernels, frozen
1 cup Brown rice, cooked
1 each Tomato, coarsely chopped
¼ cup Green pepper, chopped
¼ cup Scallions, chopped
⅛ cup Cilantro or parsley or dill, chopped finely
1 tablespoon Wine vinegar
1 tablespoon Water
1 tablespoon Soy sauce, low sodium
¼ teaspoon Dijon mustard
Several dashes Tabasco

DRESSING

Thaw the corn in a colander under running water. Mix with the brown rice, tomato, green pepper, scallins and herbs in a serving bowl. In a small jar or bowl, mix the dressing ingredients together thoroughly. Pour the dressing over the salad and mix well. for best flavor, cover and chill for at least 2 hours before serving. If you're in a rush the salad may also be served soon after mixing.

McDougall

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