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Southwestern Rice Salad (Vegan)

grains, low-fat, salads, vegan

2 cup rice, cooked
4 green onions, chopped
2 ribs celery, chopped
1 tablespoon chili powder
1/2 teaspoon cumin powder
2 teaspoon paprika
16 oz can corn
2 tablespoon red wine vinegar
1 juice of one lime
1 dash vegetarian worcestershire
1 dash tobasco

Cook rice and cool completely. Add chili, cumin, and paprika and stir until completely mixed. The rice should be colored a reddish orange. Add remaining ingredients. Add corn, including liquid. Refrigerate. Author's Note: This isa great salad. Add a little fat- Free Italian dressing on top of bowl and stir in just as you are ready to eat if you'd like. Recipe from Veggie Life recipe archive Posted by Lisa Greenwood

Yield: 1 servings

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