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Argentine Rice-Veggie Salad

See full recipe on: Food.com



Ingredients

1/2 cup white rice
Salt and pepper
1 carrot, cut into 1/4-inch cubes
1/4 cup extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon dried oregano
1 ear of corn, kernels scraped off
1 cup frozen peas
2 stalks celery, cut into 1/4-inch cubes
2 tablespoons celery leaves, chopped
1 small red onion, thinly sliced

Nutrition 6 servings

Per Serving % Daily Value
Calories 193
Fat 9g 14%
Carbs 24g 8%
Protein 3g 6%
Fiber 2g 11%
Cholesterol
Sodium 54mg 2%
     
Fat
Carbs
Protein

Preparation






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