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Rice, Avocado, and Corn Salad Recipe

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This recipe for Rice, Avocado, and Corn Salad, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tita Longoria
Added: Wednesday, September 12, 2007

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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