Rice And Corn Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Low-fat, Salad, Try it | 6 | Servings | ||
INGREDIENTS
| 12 DAYS TO DYNAMIC | ||
| HEALTH- | ||
| 1 | c | Frozen corn |
| 1 | c | Cooked brown rice |
| 1/4 | c | Chopped green pepper |
| 1 | Tomato, coarsely chopped | |
| 1/4 | c | Scallions |
| 1 | Fresh cilantro or parsley | |
| or dill | ||
| 1 | T | Wine vinegar |
| 1 | T | Water |
| 1 | T | Low sod. soy sauce |
| 1/4 | t | Dijon mustard |
| 2 | ds | Tabasco, optional |
INSTRUCTIONS
Thaw corn in colander under running water. Mix with brown rice, tomato, green pepper, scallions and cilantro in serving bowl. In a smnall jar mix dressing ingredients thoroughly. Pour dressing over the salad and mix well. For best flavor, cover and chill 2 hours before serving. Posted on GEnie's Food & Wine RT May 13, 1993 by B.ZIMMERMAN [Barb] MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Posted to KitMailbox Digest by brightl@kitmailbox.com on Sep 5, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 211
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 115.2mg
Potassium: 170.7mg
Carbohydrates: 49.8g
Fiber: 3.2g
Sugar: 2g
Protein: 2.8g