m (Robot: Changing Category:Mustard seeds Recipes) |
m (→Ingredients: clean up, replaced: [[chile| → [[chile pepper|) |
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* 2TBSP low-sodium soy sauce |
* 2TBSP low-sodium soy sauce |
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* 1/2 tsp Dijon [[mustard]] |
* 1/2 tsp Dijon [[mustard]] |
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| − | (Optional: several dashes [[chile|hot pepper]] sauce) |
+ | (Optional: several dashes [[chile pepper|hot pepper]] sauce) |
== Directions == |
== Directions == |
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Combine salad ingredients. (If using frozen [[corn]], thaw under running |
Combine salad ingredients. (If using frozen [[corn]], thaw under running |
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Revision as of 17:27, 5 December 2010
Description
Serves 6 to 8.
Rice corn salad
Ingredients
Salad:
- 2 cups cooked brown rice
- 2 cups corn kernels (fresh or frozen)
- 1 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
Dressing:
- 2TBSP wine vinegar
- 2TBSP water
- 2TBSP low-sodium soy sauce
- 1/2 tsp Dijon mustard
(Optional: several dashes hot pepper sauce)
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.