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Brown Rice & Sweet Corn Salad

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Recipe

This healthy yet straightforward brown rice and corn salad delivers flavor as well as fiber using guava, kiwi, or apples for a touch of sweetness and variety.

 

Yield

8 servings

Prep

10 min

Cook

15 min

Ready

45 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 pound rice
brown, cooked
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½ pound corn
cooked, or 1 cup frozen corn, or 1 can of corn, drained
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½ cup onions
finely chopped
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½ cup sweet red bell peppers
finely diced
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½ cup green bell peppers
finely diced
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2 large guavas
firm, finely diced, or try kiwis or tart apples
*
4 tablespoons vegetable oil
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Ingredients

Amount Measure Ingredient Features
453.6 g rice
brown, cooked
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226.8 g corn
cooked, or 1 cup frozen corn, or 1 can of corn, drained
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118 ml onions
finely chopped
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118 ml sweet red bell peppers
finely diced
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118 ml green bell peppers
finely diced
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2 large guavas
firm, finely diced, or try kiwis or tart apples
*
6E+1 ml vegetable oil
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Directions

Dont' have guava? No problem, we frequently substitute peeled and diced kiwifruit or apples.

Heat olive oil in a large skillet and sauté the onion until translucent.

Add in the diced green and red bell peppers and continue to sauté until beginning to soften, about 3 minutes.

Reduce the heat, stir in the corn, the brown rice, and then the guava or other diced fruit of choice.

Remove the salad from the heat and season with salt and black pepper to taste.

Chill in the refrigerator and stir again before serving.

For additional flavor, toss with a simple vinaigrette dressing before chilling. A simple lemon and oil dressing is a wonderful addition.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 29722% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 8%
Sugars g
Protein 10g
Vitamin A 8% Vitamin C 37%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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