Rice and corn salad
- Main Ingredient: Cereals Rice and Grains Corn
- Course: Appetizers
- Cuisine: Chinese
- Special food: Ethnic
- Yield:
Rice and corn salad ingredients
- 1 c Corn kernels, frozen
- 1 c Brown Rice, cooked
- 1 ea Tomato, coarsely chopped
- 1⁄4 c Green pepper, chopped
- 1⁄4 c Scallions, chopped
- 1⁄8 c Cilantro or parsley or
- -- dill, chopped finely
- Dressing
- 1 T Wine vinegar
- 1 T water
- 1 T soy sauce, low sodium
- 1⁄4 t Dijon mustard
- Several dashes Tabasco
Cooking Rice and corn salad
1. Thaw the corn in a colander under running water.
2. Mixi with the brown rice, tomato, green pepper, scallins and herbs in a serving bowl.
3. In a small jar or bowl, mix the dressing ingredients together thoroughly.
4. Pour the dressing over the salad and mix well.
5. For best flavor, cover and chill for at least 2 hours before serving.
6. If you"re in a rush the salad may also be served soon after mixing.
7. Mcdougal.
Post new comment