Confetti Rice Salad
A trendy chilled rice salad with cucumber, peas, corn, carrot and red bell pepper to add texture and color to the cooked rice. The sweet and sour dressing enhances all ingredients.
4 cups cooked rice, at room temperature
1 cup peeled seeded diced cucumber
1/2 cup frozen peas, thawed
1/2 cup canned corn, drained
1/4 cup diced red bell pepper
1 carrot, peeled, shredded
1 green onion, minced
2 tablespoons chopped fresh parsley
1/3 cup white wine vinegar
3 tablespoons Equal® Spoonful*
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/2 teaspoon dried dillweed
1/2 teaspoon grated lemon peel
- For Salad: Combine all ingredients in large bowl.
- For Dressing: Combine all ingredients in small bowl. Gently toss salad ingredients with dressing to combine. Serve at room temperature or chilled.
Makes 8 servings.
*May substitute 4 1/2 packets Equal sweetener.
Nutritional Information Per Serving (1/8 of recipe): calories 160, protein 3 g, carbohydrate 28 g, fat 4 g, cholesterol 0 mg, sodium 18 mg.
Food Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.