Brown Rice and Sweet Corn Salad

45 minutes Prep: 10 minutes Cook: 15 minutes

297 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	pound	rice	brown, cooked
1/2	pound	corn kernels	cooked, or 1 cup frozen corn, or 1 can of corn, drained
1/2	cup	onion	finely chopped
1/2	cup	sweet red bell pepper	finely diced
1/2	cup	green bell pepper	finely diced
2	large	guavas	firm, finely diced, or try kiwis or tart apples
4	tablespoons	vegetable oil

Directions

Heat the oil in a large wok or pan and sauté the onion until translucent.

Add the diced green and red peppers and sauté until tender.

Reduce the heat and stir in the corn, rice, and finally the guava.

Remove from heat and season to taste. Chill in the refrigerator and stir again before serving.

For a flavor accent, you may toss in a vinaigrette dressing.

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Nutrition Facts

Serving Size 120g

Amount per Serving

Calories 297 22% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 8mg	0%
Total Carbohydrate 53.0g	18%
Dietary Fiber 2.0g	8%
Sugars 2.0g
Protein 5.0g	10%

Vitamin A	8%		Vitamin C	37%
Calcium	2%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Lentil and Vegetable Stew

This is a delicious, filling, easily customizable recipe! I made it with red lentils which cooked faster, so I set them aside and then cooked the potato, etc. in water, then added the lentils back in with the zucchini. I used unpeeled red potatoes, and I substituted a splash of Worcestershire sauce for the bouillion. I also left out the salt, and added black pepper, cayenne pepper and turmeric. Yum, yum! Perfect for serving over brown rice.

Reviewed by swtpesq