Colorful Rice Salad

FNEC

Serving is one cup

Excellent side dish

Print Recipe View Nutrition Facts

Ingredients

Dressing:

1/3 cup fresh lemon juice

1 tablespoon thawed orange juice concentrate

1 teaspoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

4 cloves garlic, crushed

1/2 teaspoon curry spice

Salad:

2 cups cooked brown rice

1 cup raisins

1 cup frozen green peas, thawed

1/2 cup frozen corn, thawed

1/2 cup thinly sliced green onions

1 15.5 ounce can garbanzo beans, rinsed & drained

1/2 cup green pepper, diced

1/2 cup celery, chopped

1/2 cup carrots, shredded


Materials

Large mixing bowl
Jar
Mixing Spoon
Cutting Board
Knife
Measuring Cups
Measuring Spoons

Directions

1. Combine all salad ingredients in a large mixing bowl.

2. Combine all dressing ingredients in a jar. Cover tightly and shake until well blended.

3. Pour dressing over salad mixture and toss well to coat. Cover and chill for 1 hour.

Notes

Optional additions include: cup unsalted peanuts or sliced almonds 1 cup grapes, chopped 1 cup apple, shredded cup low-fat cheese, shredded cup basil, chopped

More About Bell Peppers

How to Select

Choose peppers that are brightly colored and firm with tight skin. Avoid dull or shriveled peppers.

How to Store

Refrigerate bell peppers and use within 5 days. Freeze: Remove seeds, cut, and freeze in plastic bags.

How to Prepare

Rinse in cold water. Cut in half. Remove tops and seeds. Peppers can be eaten raw, grilled, baked or sauted. Top them on pizzas, throw them on salads or stuff them and bake them for a delicious meal!

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