Title: Confetti Salad
Categories: Pasta Rice Couscous Salad Main
Yield: 6 Servings

2	c	Cooked brown rice
2	c	Frozen corn kernels; thawed
1		Tomato; coarsely chopped
1/2	c	Chopped green bell pepper
1/2	c	Chopped green onions
1/4	c	Fresh dill weed; chopped
1/2	ts	Dijon-style mustard
2	tb	Water
2	tb	Wine vinegar
2	tb	Soy sauce
		Several dashes tabasco sauce

(Original added 2 1/4 ounces sliced black olives, drained. )

Mix brown rice, corn, tomato, green pepper, green onions, olives and dill weed in a large bowl. set aside.

Place the mustard in a small jar. Add 1 tablespoon water and mix until it is smooth. Add remaining water, vinegar, soy sauce and and Tabasco. Mix well. Pour over salad. Toss well to mix.

Cover and chill for at least 2 hours before serving for best flavor. If you're in a rush, it may also be served soon after mixing.

Per serving: 135 calories, 1. 1g fat, 30g carb, 4g protein, 354mg sodium

Posted to MM-Recipes Digest V4 #1 by Terry & Kathleen Schuller on Jun 29, 1997

Recipe by: McDougall Newsletter, May-June, 1997

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