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Southwest Pebble Salad




Source of Recipe


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List of Ingredients







6-ounce package long grain and wild rice mix

11-ounce can Mexicorn, drained (or any canned corn with red and green bell peppers)

1 cucumber, seeded and chopped in small pieces

2 carrots, scraped and coarsely chopped

2 green onions with tops, thinly sliced

1/2 cup chopped fresh cilantro

1/3 cup olive oil

1/4 cup lemon juice or more to taste

2 cloves garlic, minced

1/2 teaspoon (heaping) dill weed

1/4 teaspoon (rounded) dry mustard

1/4 teaspoon (rounded) black pepper

1/3 cup lightly roasted pine nuts (or sliced almonds)

1/2 cup dry-roasted sunflower seeds

Prepare long grain and wild rice mix according to package directions. Let cool in a large bowl. Stir corn, cucumber, carrots, green onions and cilantro into rice. Combine oil, lemon juice, garlic, dill weed, mustard and pepper in a small bowl; mix well. Stir into rice mixture. Cover and chill several hours or overnight. Stir in sunflower seeds and pine nuts. Taste. Correct seasoning as needed. Can be served on lettuce-lined plate or bowl garnished with pita chips and some cherry tomatoes or a diced large tomato. Serves 8.


Recipe