Corn, Roasted Red Pepper, Rice Salad
1 teaspoon canola or vegetable oil
3 cloves garlic, minced
1/2 cup roasted red peppers in water, drained and chopped
1 box (10 ounces) frozen corn, thawed
1/4 cup chopped fresh cilantro
2 cups cooked brown rice
Dressing:
2 tablespoons canola or vegetable oil
1/4 cup fresh lime juice
1 tablespoon cumin
Heat oil over medium heat in large skillet. Add garlic and cook 1 minute.
Add red peppers and corn and cook until heated through, about 1 minute. Transfer to large bowl and add cilantro and cooked rice.
In medium bowl combine dressing ingredients. Toss salad with dressing and refrigerate 1 hour for flavors to blend.
Makes 4 servings (3/4 cup per serving)…Diabetic friendly.
Calories 233, Fat 9g, Protein 6g, Carbohydrate 35g, Fiber 4g
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