Corn and Wild Rice Salad




  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.
Special Diets:
  1. Reduced Sodium: Use cooked frozen or fresh corn; use reduced sodium soy sauce. 143 mg sodium per serving.
  2. Reduced Calorie: Reduce serving size. 63 calories per 1/2 cup serving.
  3. 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.