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.