Try this Rice and Corn Salad recipe, or contribute your own.
Suggest a better descriptionThaw corn in colander under running water. Mix with brown rice, tomato, green pepper, scallions and cilantro in serving bowl. In a smnall jar mix dressing ingredients thoroughly. Pour dressing over the salad and mix well. For best flavor, cover and chill 2 hours before serving. Posted on GEnies Food & Wine RT May 13, 1993 by B.ZIMMERMAN [Barb] MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Posted to KitMailbox Digest by brightl@kitmailbox.com on Sep 5, 1997
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 6 | ||
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Calories: 163 | ||
Calories from Fat: 11 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 87.8mg | 3 % | |
Potassium 225.1mg | 6 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 32.4g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 163
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