Southwestern Rice Salad (vegan)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegan | Grains, Untested | 1 | Servings |
INGREDIENTS
| 2 | c | Rice, cooked |
| 4 | Green onions, chopped | |
| 2 | Ribs celery, chopped | |
| 1 | T | Chili powder |
| 1/2 | t | Cumin powder |
| 2 | t | Paprika |
| 16 | oz | Can corn |
| 2 | T | Red wine vinegar |
| Juice of one lime | ||
| 1 | ds | Vegetarian Worcestershire |
| 1 | ds | Tobasco |
INSTRUCTIONS
Cook rice and cool completely. Add chili, cumin, and paprika and stir until completely mixed. The rice should be colored a reddish orange. Add remaining ingredients. Add corn, including liquid. Refrigerate. Author's Note: This isa great salad. Add a little fatfree Italian dressing on top of bowl and stir in just as you are ready to eat if you'd like. Recipe from Veggie Life recipe archive Posted by Lisa Greenwood Posted to MM-Recipes Digest V3 #196 Date: Sat, 13 Jul 1996 13:38:36 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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Nutrition (calculated from recipe ingredients)
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Calories: 2198
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: 0mg
Sodium: 186.3mg
Potassium: 518.9mg
Carbohydrates: 514.4g
Fiber: 10.7g
Sugar: 2.5g
Protein: 12.1g