Confetti Rice Salad Recipe | Dr. McDougall

Ingredients

• 2 Cups Cooked brown rice
• 2 Cups Frozen corn kernels, thawed
• 1 Tomato, coarsely chopped
• 1/2 Cup Green pepper, chopped
• 1/2 Cup Green onions, chopped
• 2.25 Ounce Can Sliced black olives, drained
• 1/4 Cup Fresh dill weed, chopped
• 1/2 Tsp Dijon-style mustard
• 2 Tbsp Water
• 2 Tbsp Wine vinegar
• 1 Tbsp Soy sauce (optional)
• Several Dashes Tabasco sauce