Rice & corn salad
4 Serving
Ingredients
| Quantity | 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 | ||
Directions
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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