Brown Rice & Sweet Corn Salad
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 servingsPrep
10 minCook
15 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
rice
brown, cooked |
|
| ½ | pound |
corn
cooked, or 1 cup frozen corn, or 1 can of corn, drained |
|
| ½ | cup |
onions
finely chopped |
|
| ½ | cup |
sweet red bell peppers
finely diced |
|
| ½ | cup |
green bell peppers
finely diced |
|
| 2 | large |
guavas
firm, finely diced, or try kiwis or tart apples |
* |
| 4 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
rice
brown, cooked |
|
| 226.8 | g |
corn
cooked, or 1 cup frozen corn, or 1 can of corn, drained |
|
| 118 | ml |
onions
finely chopped |
|
| 118 | ml |
sweet red bell peppers
finely diced |
|
| 118 | ml |
green bell peppers
finely diced |
|
| 2 | large |
guavas
firm, finely diced, or try kiwis or tart apples |
* |
| 6E+1 | ml |
vegetable oil
|
|
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.
