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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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In '1,000 Lowfat Recipes' by Terry Blonder Golson Ingredients:
3 cups cooked long-grain rice |
1 cup cooked corn kernel (fresh or frozen) |
1 cup peas, lightly steamed |
1 cucumber, peeled, seeded, and diced |
1 large ripe tomato, cored and diced (or 8 cherry tomatoes, halved) |
2 scallions, sliced |
1 tablespoon minced fresh parsley |
1 tablespoon minced fresh basil |
1 tablespoon minced fresh dill |
1 tablespoon minced fresh mint |
2 tablespoons extra virgin olive oil |
3 tablespoons lemon juice |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. Toss the rice together with the vegetables and herbs in a large bowl.
2. In a small bowl, whisk together the oil, lemon juice, salt, and pepper.
3. Pour over the salad and toss; taste and adjust seasoning with salt and pepper.
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