Rice Salad

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Rice Salad

Source: " Cooking without Fat " (adapted)

 

Salad:

1 1/2 cups cooked brown rice (can also use cooked barley)

1 cup chopped tomato

1/3 cup frozen peas, thawed

1/3 cup frozen corn, thawed

1/3 cup chopped green onion

 

Dressing:

2 Tbsp. lemon juice

2 tsp. honey

1 clove garlic, chopped

1/2 tsp. crushed dried oregano

1/2 tsp. crushed dried basil

 

Combine rice, tomato, peas, corn, and green onions in a serving bowl. Beat

together the remaining ingredients for dressing and pour over rice. Mix

well. Cover and chill for a minimum of 15 minutes. Toss again before

serving.

 

It's very easy to transform Rice Salad into a lunch or light dinner entree

by introducing protein (beans or crumbled tofu). If you want to get fancy,

spoon into hollowed out tomatoes or bell pepper halves.

 

Per serving:

Calories 137

 

Interested in healthy, vegan recipes?

http://www.Christian-Vegan-Cooking