Confetti Rice Salad

A trendy chilled rice salad with cucumber, peas, corn, carrot and red bell pepper to add texture and color to the cooked rice. The sweet/sour dressing enhances all ingredients.

10% calorie reduction from traditional recipe

Salad:
4 cups cooked rice, at room temperature
1 cup peeled seeded diced cucumber
1/2 cup frozen peas, thawed
1/2 cup canned corn, drained
1/4 cup diced red bell pepper
1 carrot, shredded
1 green onion, minced
2 tablespoons chopped fresh parsley

Dressing:
1/3 cup white wine vinegar
3 tablespoons Equal Spoonful*
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/2 teaspoon dried dill weed
1/2 teaspoon grated lemon peel

*May substitute 4 1/2 packets Equal sweetener

Combine salad ingredients in large bowl.

Combine dressing ingredients in small bowl. Gently toss dressing with salad to combine. Serve at room temperature or chilled.

Makes 8 servings

Nutrition information per serving: 160 cal., 3 g pro., 28 g carb., 4 g fat, 0 mg chol., 15 mg sodium

Food exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat