Tuesday, April 26, 2011

Confetti Rice Salad

This twist on salad is so yummy and healthy too!

2 c. cooked brown rice (white is fine too)
1 - 8 oz. can corn, rinsed and drained
2-3 green onions, chopped
1 red pepper, chopped
1 carrot, grated or finely chopped
1/3 c. dried cranberries
3 Tbs. fresh parsley, chopped
1/4 c. roasted sunflower seeds
1/4 c. roasted pine nuts or slivered almonds

In large bowl combine above ingredients.

1 clove garlic, minced
4 Tbs. low-sodium soy sauce
2 Tbs. lemon juice
1/4 c. olive oil

In a separate bowl blend dressing ingredients.

Toss dressing evenly over rice salad mixture. Refrigerate until served.

Recipe from Carrie Chiles.

1 comment:

Shannon said...

This sounds so good. I'll have to make it soon. I think I have all the ingredients in my kitchen right now!