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"The belly rules the mind."--Spanish Proverb

Southwest Pebble Salad Recipe

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This recipe for Southwest Pebble Salad is from The FitzPatrick Family Cookbook, 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:  
Dressing:
1/3 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon(heaping) dill weed
1/4 teaspoon(rounded) dry mustard
1/4 teaspoon(rounded) black pepper

Salad:
6 oz. package long grain and wild rice
11 oz. can Mexicorn(kernel corn w/ red bell peppers), drained
1 cucumber, peeled, seeded and chopped
2 carrots, scraped, coarsely chopped
2 green onions, thinly sliced
1/2 cup chopped fresh cilantro
Directions:
Directions:
Prepare rice according to package instructions. Let cool in a large bowl. Stir in remainder of salad ingredients. Combine dressing in a small bowl. Stir into rice mixture. Cover and chill at least 2 hours. Serve chilled or room temperature. When ready to serve, stir in 1/3 cup lightly toasted pine nuts and 1/2 cup dry roasted sunflower seeds. Add grilled chicken, shrimp, as desired.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I like this served at room temperature. It's also a great compliment to grilled fish, chicken, kabobs, or hamburgers!!!

 

 

 

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