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Rice & corn salad

Yield: 4 Serving

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 MMMMM--------------------------DRESSING-------------------------------
• 1 tb Wine vinegar
• 1 tb Water
• 1 tb Soy sauce low sodium
• 1/4 ts Dijon mustard

Instructions:

Several dashes Tabasco Thaw the corn in a colander under running water. Mix with the brown rice tomato green pepper scallins and herbs in a serving bowl. In a small jar or bowl mix the dressing ingredients together thoroughly. Pour the dressing over the salad and mix well. for best flavor cover and chill for at least 2 hours before serving. If you're in a rush the salad may also be served soon after mixing. McDougall

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