Date: Thu, 22 Apr 93 11:04:34 PDT
From: Linn Compton (email@example.com)
I decided to make one of my favorite recipes last night, and when I
sorted through my cookbook shelf to find it, I discovered to my
surprise that it's a Mary McDougall recipe! Here's the recipe as it
appears in the August 1987 issue of Vegetarian Times.
Rice and Corn 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
2TBSP wine vinegar
2TBSP low-sodium soy sauce
1/2 tsp Dijon mustard
(Optional: several dashes hot pepper sauce)
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. Serves 6 to 8.
Per serving: 156 calories; 5g protein; 1g fat; 35g carbohydrates; 0
cholesteral; 185 mg sodium.