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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Rice, Avocado, and Corn Salad Recipe

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This recipe for Rice, Avocado, and Corn Salad is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups cooked brown rice
1 avocado
2 ears of corn, cooked
1/2 cup toasted almonds
1 onion finely chopped
1 t. lemon juice
1 t. olive oil
1 t. brown-rice vinegar
1 t. tamari soy sauce
4 young lettuce leaves, washed and finely sliced
Directions:
Directions:
Cook brown rice, according to package directions. Peel and pit avocado: slice and mash with the rice. Scrape corn from the cob and add to the mixture. Add almonds and onion. Mix lemon juice, oil, vinegar, and tamari sauce. Pour over salad. Refrigerate. Serve chilled over lettuce.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Recipe from Dorothy Longoria published in Neiman Marcus Pure and Simple cookbook.

 

 

 

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