Rice And Corn Salad |
Course : Salads
Serves: 6 - 8 |
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Ingredients:
---Salad: |
2 Cups cooked brown rice |
2 Cups corn kernels (fresh or frozen) |
1 medium tomato -- coarsely chopped |
1/2 Cup chopped green pepper |
1/2 Cup chopped green onions |
1/4 Cup finely chopped fresh coriander -- parsley, or dill |
---Dressing: |
2 Tablespoons wine vinegar |
2 Tablespoons water |
2 Tablespoons soy sauce |
1/2 Teaspoon Dijon mustard |
1 dashes hot pepper sauce) |
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Preparation / Directions:
Combine salad ingredients. (If using frozen corn, thaw under running water.)
Combine dressing ingredients in a small jar or bowl and pour over salad. Mix
well.
For best flavor, cover and chill for at least two hours before serving.
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Nutritional Information:
523 Calories (kcal); 4g Total Fat; (6% calories from fat); 14g Protein; 111g Carbohydrate; 0mg Cholesterol; 2114mg Sodium |
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