The Sous Chef updating the recipe posts!

Saturday, April 3, 2010

Fiesta Salad

This is a great, easy summer salad. I will make a big batch of this salad and add it in with a protein (chicken, steak, fish) for my lunch/dinner meals during the week. Stays good for about 3-4 days in the fridge.

2 c cooked brown rice
1 8 oz. can of corn, rinsed (low -sodium)
1 red pepper, chopped
2-3 green onions, chopped
1 carrot, grated (i usually just buy those already grated bags and throw half in)
3 tbsp fresh parsley
1 clove of garlic
4 tbsp low-sodium soy sauce
2 tbsp lemon juice
1/2 c olive oil
1/4 c pine nuts
1/4 c sunflower seeds

Salt and Pepper to taste.

  • Chop everything up and mix all ingredients together into a large bowl and refrigerate!

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