Confetti Rice Salad
By Mary McDougall
Serves: 6-8
Prep Time: 15 min
Cook Time: 0 min
Ingredients
2 Cups
Cooked brown rice
2 Cups
Frozen corn kernels, thawed
1
Tomato, coarsely chopped
1/2 Cup
Green pepper, chopped
1/2 Cup
Green onions, chopped
2.25 Ounce Can
Sliced black olives, drained
1/4 Cup
Fresh dill weed, chopped
1/2 Tsp
Dijon-style mustard
2 Tbsp
Water
2 Tbsp
Wine vinegar
1 Tbsp
Soy sauce (optional)
Several Dashes
Tabasco sauce
Directions
1
Mix brown rice, corn, tomato, green pepper, green onions, olives and dill weed in a large bowl.
2
Set aside.
3
Place the mustard in a small jar. Add 1 tablespoon water and mix until it is smooth. Add remaining water, vinegar, soy sauce and Tabasco. Mix well. Pour over salad. Toss well to mix.
RECIPE HINT: Cover and chill for at least 2 hours before serving for best flavor. If you’re in a rush, it may also be served soon after mixing. This has been a favorite salad of ours for years. It is wonderful to take to a picnic or potluck because everyone loves it.
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