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Confetti Rice Recipe

by | Apr 6, 2019 | Recipe

Makes 6 Servings

This delicious salad can be a meal by itself. Serve it on a bed of fresh greens to increase the nutrient density of this healthful salad.


  • 1 red bell pepper, chopped
  • 1 bunch green onions, sliced
  • 1 cup frozen corn kernels, thawed
  • 1 cup frozen peas, thawed
  • 1 15-ounce can red kidney beans, drained and rinsed

(1 ½ cups cooked beans)

  • 2 cups cooked brown rice (I use the 3-grain blend found at Weis which includes quinoa, millet and brown rice. I cook in Instant Pot for 10 minutes)
  • ½ cup unseasoned rice vinegar (no sugar or salt)
  • 1 teaspoon Dijon mustard
  • 1-2 garlic cloves, 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 mis. Season with pepper as desired. Can be served warm or cold.

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