Confetti Rice Salad

Name: Confetti Rice Salad
Prep time: 15 min
Total time: 15 min
Yield: 6-8
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

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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