Monday, July 27, 2015

Confetti Rice


  • 1 red bell pepper (seeded and chopped)
  • 1 bunch green onions (sliced)
  • 1 cup corn kernels (frozen corn that has been thawed out)
  • 1 cup peas (frozen peas that have been thawed out)
  • 15oz can red kidney beans (drained and rinsed (1 1/2 cup cooked beans))
  • 2 cups brown rice (cooked)
  • 1/2 cup seasoned rice vinegar
  • 1 teaspoon Dijon mustard
  • 1-2 clove garlic (minced)
  • black pepper, freshly ground, to taste


Combine the vegetables, beans, and rice in large bowl.
For the dressing, whisk together the vinegar, mustard, and minced garlic in a small bowl. Add dressing to the salad and mix. Season with pepper, to taste.
This dish can be served warm or cold.

Recipe from:

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