Cooking Recipe Rice & Corn Salad
Recipe Ingredients
1 c
Corn kernels, frozen
1 c
Brown rice, cooked
1 ea
Tomato, coarsely chopped
1/4 c
Green pepper, chopped
1/4 c
Scallions, chopped
1/8 c
Cilantro or parsley or dill, chopped finely
DRESSING
1 tb
Wine vinegar
1 tb
Water
1 tb
Soy sauce, low sodium
1/4 ts
Dijon mustard
Several dashes Tabasco
Directions
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