Rice & Corn Salad Recipe


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Rice & Corn Salad Recipe from Recipes 4U

 

Rice & Corn Salad Recipe

Recipe Ingredients

1 cup corn kernels, frozen
1 cup brown rice, cooked
1 each tomato, coarsely chopped
1/4 cup green pepper, chopped
1/4 cup scallions, chopped
1/8 cup cilantro or parsley or - dill, chop, ped finely

DRESSING

1 tbsp wine vinegar
1 tbsp water
1 tbsp soy sauce, low sodium
1/4 tsp dijon mustard
1 several dashes tabasco

Recipe Preparation

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

 

 

Servings: 4

 

 

 

Back to Vegetable Recipes



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Some lower carb diet tips:
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Foods containing allyl sulfides
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Rice & Corn Salad Recipe from Recipes 4U

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This Rice & Corn Salad Recipe is one of our Vegetable Recipes, which have been collected from submissions from our readers and open source collections. It goes without saying that, with over 50,000 recipes it is not practical to try out every recipe, so please take care, and double check everything before cooking that special meal and don`t trust the information implicitly. If you spot any mistakes, let us know.


 

Rice & Corn Salad Recipe

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