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rice-corn-salad recipe

Date:    Thu, 22 Apr 93 11:04:34 PDT
 From:    Linn Compton (linnco@microsoft.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 water
 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.
 kwvegan vegan