1 cup Red Himalayan Rice (Item # 440) cooked
1 cup fresh or frozen white corn niblets (thawed)
1/2 cup red bell pepper chopped
1 cup yellow summer squash, cubed
1 cup canned red kidney beans, rinsed and drained
Dressing
5 Tbs. rice wine vinegar
2-3 Tbsp. extra virgin olive oil
1/2 tsp each dried oregano and basil
1/2 tsp sugar
1/8 tsp cayenne
salt and pepper to taste | |
