Rice And Corn Salad

Course : Salads
Serves: 6 - 8
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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
2 Tablespoons wine vinegar
2 Tablespoons water
2 Tablespoons soy sauce
1/2 Teaspoon Dijon mustard
1 dashes hot pepper sauce)

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.


Nutritional Information:

523 Calories (kcal); 4g Total Fat; (6% calories from fat); 14g Protein; 111g Carbohydrate; 0mg Cholesterol; 2114mg Sodium

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