Difference between revisions of "Rice corn salad"
RealRecipes (talk | contribs) m (Text replace - "Category:Salads Recipes" to "Category:Salad Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 20: | Line 20: | ||
* 1/2 tsp Dijon [[mustard]] | * 1/2 tsp Dijon [[mustard]] | ||
(Optional: several dashes[[hot pepper sauce]]) | (Optional: several dashes[[hot pepper sauce]]) | ||
| − | == | + | == Procedures == |
Combine salad ingredients. (If using frozen [[corn]], thaw under running | Combine salad ingredients. (If using frozen [[corn]], thaw under running | ||
[[water]].) Combine dressing ingredients in a small jar or bowl and pour | [[water]].) Combine dressing ingredients in a small jar or bowl and pour | ||
Latest revision as of 18:41, 26 June 2012
Description
Serves 6 to 8.
File:1428891506.jpg
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)
Procedures
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.
