Confetti Rice Recipe
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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