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Culinary Escape to Spain
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Tomato Rice Salad with Avocado and Corn

Source: Burt Wolf's Menu Cookbook
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Makes 4 servings
RECIPE INGREDIENTS
1 ripe medium tomato, cored and cut into wedges
1 cup cooked corn or thawed frozen corn
2 cups cooked rice, at room temperature
1 small ripe avocado, peeled and cut into cubes
1 teaspoon fresh lemon juice
For Dressing:
2 tablespoons fresh lemon juice
1 teaspoon salt
2 cloves garlic, minced
2 teaspoons chopped fresh ginger
1 tablespoon chopped fresh mint or parsley
6 tablespoon olive oil or vegetable oil
DIRECTIONS
In a bowl, combine the tomato, corn, and rice. In a second bowl, toss the avocado in the lemon juice, then add to the other ingredients.


TO MAKE DRESSING: In a third bowl, combine the lemon juice, salt, garlic, ginger, and mint or parsley. Slowly whisk in the oil.


Pour the dressing over the vegetables and rice, and toss gently.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Rice Salads
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 380
Sodium: 591mg
Fiber: 3g
Carbohydrates, Total: 36g
Protein: 4g
% Cal. from Fat: 62%
Fat. Total: 26g
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