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Title: Rice and Corn Salad
Categories: Salad Lowcal
Yield: 6 Servings
| 1 | c | Frozen corn |
| 1 | c | Cooked brown rice |
| 1/4 | c | Chopped green pepper |
| 1 | Tomato, coarsely chopped | |
| 1/4 | c | Scallions |
| 1 | Fresh cilantro or parsley or dill | |
| 1 | Dressing: | |
| 1 | tb | Wine vinegar |
| 1 | tb | Water |
| 1 | tb | Low sod. soy sauce |
| 1/4 | ts | Dijon mustard |
| 2 | ds | Tabasco optional. |
Thaw corn in colander under running water. Mix with brown rice, tomato, green pepper, scallions and cilantro in serving bowl. In a smnall jar mix dressing ingredients thoroughly. Pour dressing over the salad and mix well. For best flavor, cover and chill 2 hours before serving.
From "12 Day to Dynamic Health" by John McDougall, MD.
Posted on GEnie's Food & Wine RT May 13, 1993 by B.ZIMMERMAN [Barb]
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