Confetti Rice Salad
By Mary McDougall
Prep Time: 15 min
Cook Time: 0 min
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.