Rice and Corn Salad

Rice and Corn Salad


Serves 6 ( 2/3 cup)

1 1/2 cups cold cooked rice
1 1/2 cups frozen whole-kernel corn, thawed
3/4 cup thinly sliced celery
1/4 cup chopped onion
1/2 cup Kraft fat-free mayonnaise
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
2 teaspoons Splenda granular
1 teaspoon lemon juice

In a large bowl, combine rice, corn, celery, and onion. In a small bowl, combine mayonnaise, parsley flakes, black pepper, Splenda, and lemon juice. Add dressing mixture to rice mixture. Mix gently to combine. Cover and refrigerate for at least 30 minutes. Gently stir again juice before serving. HINT: 1. 1 cup uncooked rice usually cooks to about 1 1/2 cups. 2. Thaw corn by placing in a colander and rinsing under hot water for one minute.

 Each serving equals:
HE: 1 Bread, 1/3 Vegetable, 14 Optional Calories
****************************************
96 Calories, 0gm Fat, 2gm Protein, 22gm Carbohydrate,
190mg Sodium, 13mg Calcium, 2gm Fiber
****************************************
DIABETIC: 1 1/2 Starch

"Corn... On & Off the Cob Cookbooklet, page 24."

No comments :

Post a Comment