Confetti Rice Salad

A trendy chilled rice salad with cucumber, peas, corn, carrot and red bell pepper to add texture and color to the cooked rice. The sweet/sour dressing enhances all ingredients.

Ingredients

Salad:
4 cups cooked rice, at room temperature
1 cup peeled seeded diced cucumber
1/2 cup frozen peas, thawed
1/2 cup canned corn, drained
1/4 cup diced red bell pepper
1 carrot, peeled, shredded
1 green onion, minced
2 tablespoons chopped fresh parsley

Dressing:
1/3 cup white wine vinegar
3 tablespoons Equal® Spoonful or Granulated*
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/2 teaspoon dried dillweed
1/2 teaspoon grated lemon peel

* May substitute 4-1/2 packets Equal sweetener

Preparation

For Salad, combine all ingredients in large bowl.
For Dressing, combine all ingredients in small bowl. Gently toss salad ingredients with dressing to combine. Serve at room temperature or chilled