Corn and Wild Rice Salad

Corn and Wild Rice Salad

Servings:*

8

Ingredients

  • 1 (8 ounce) can whole kernel corn, drained
  • 2 cups cooked wild rice
  • 1/4 cup chopped red pepper
  • 1/4 cup sliced green onion
  • 1/4 cup sliced ripe olives
  • 1 1/2 tablespoons oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon snipped fresh parsley, or substitute one tbsp with 1 1/2 tbsp parsley flakes
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon garlic powder
  • 4 cherry tomatoes, halved, for garnish

Directions

  1. In a medium bowl, combine the corn, cooked wild rice, red pepper, onion and olives.
  2. In a jar with a lid, combine the oil, vinegar, soy sauce, parsley, mustard and garlic powder. Put lid on jar and shake to mix.
  3. Pour dressing over corn and rice mixture, sitr.
  4. Cover and refrigerate.
    5. Special Diets:
  5. Reduced Sodium: Use cooked frozen or fresh corn; use reduced sodium soy sauce. 143 mg sodium per serving.
  6. Reduced Calorie: Reduce serving size. 63 calories per 1/2 cup serving.
  7. Diabetic Exchange (for original recipe): 1 starche exchange & 1 vegetable exchange & 1 fat exchange per serving.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.