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 dasheshot 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.