Confetti Rice and Vegetable Salad
from Tiffany at eatathomecooks.com
Prep Time12 mins
Cook Time50 mins
Total Time1 hr 2 mins
Servings: 6 to 8
Calories: 597kcal
- 2 cups brown rice
- 1 bell pepper any color, chopped
- 1 cup frozen corn thawed
- 2 carrots diced
- 1 bunch green onions chopped
- 1 cucumber peeled, seeded and chopped
- 1 bunch flat-leaf parsley chopped
- 15 oz. can chickpeas rinsed and drained
For the dressing:
- ½ cup red wine vinegar
- 2 tsp. Dijon mustard
- 2 garlic cloves crushed
- 2 Tbs. maple syrup
- salt & pepper to taste
For the brown rice:
- 2 cups brown rice
- 2½ cups water
For the salad:
Cook the rice on the stove top. Cool to at least room temperature before adding to the vegetables.
In a large bowl combine the rice, vegetables and chickpeas.
For the dressing:
Stir ingredients together and pour over the rice and vegetables, stirring to coat everything in dressing.
Serve immediately or refrigerate until ready to serve.
Serving: 6to 8 | Calories: 597kcal | Carbohydrates: 123g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 251mg | Potassium: 784mg | Fiber: 10g | Sugar: 7g | Vitamin A: 4905IU | Vitamin C: 44mg | Calcium: 108mg | Iron: 4mg