Brown Rice and Sweet Corn Salad

Yields:	8 servings
Rate this Recipe

Be the first to add a photo of this recipe!

1	pound	rice	brown, cooked
1/2	pound	sweet corn	cooked, or 1 cup frozen corn, or 1 can of corn drained
1/2	cup	onion	finely chopped
1/2	cup	sweet red bell pepper	finely diced
1/2	cup	green bell pepper	finely diced
2	large	guavas	finely diced
4	tablespoons	vegetable oil

Heat the oil in a large wok or pan and sauté the onion until translucent.

Add the diced green and red peppers and sauté until tender.

Reduce the heat and stir in the corn, rice, and finally the guava.

Remove from heat and season to taste.

Chill in the refrigerator and stir again before serving.

For a flavor accent, you may toss in a vinaigrette dressing.

Not a member? You can still rate this recipe!

Note: You must be a member to submit a review. Please Sign in or Sign Up.

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!

Reviewed by Choko-chipp