What's Cooking Wednesday #13

The weather has been warmer and I was feeling like spring, so when a friend gave me this fantastic salad recipe, I just had to try it!

Fiesta Salad



Ingredients

4 cups cooked brown rice
1 8oz. can of corn, rinsed and drained
1 red pepper, chopped
2-3 green onions, chopped
1/3 cup dried cranberries
1 carrot, grated or finely chopped
3 tbsp fresh parsley
4 tbsp low-sodium soy sauce
2 tbsp lemon juice
1/4 cup olive oil
1/4 cup roasted sunflower seeds
Ground black pepper, to taste

1. In a large bowl combine rice, corn, red pepper, onions, cranberries, carrot and parsley.

2. In a separate bowl blend soy sauce, lemon juice and olive oil.

3. Pour olive oil mixture over salad to evenly coat. Add roasted sunflower seeds and black pepper to taste.

This salad is best served the day it is prepared, but is still good as leftovers the next day (the rice just absorbs most of the liquid)

For more great What's Cooking Wednesday ideas, check out the home of WCW!