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 |
\N \N | 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