TOMATO RICE SALAD WITH AVOCADO AND CORN

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Tomato Rice Salad With Avocado and Corn image

We love this recipe during the summer and take it to picnics and potlucks! It's also a great meal when you add shrimp--serve cold!

Provided by She-She

Categories     Low Protein

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 large ripe tomatoes, cored and cut into wedges
1 cup cooked corn or 1 cup thawed frozen corn
2 cups cooked rice, at room temperature
1 small ripe avocado, peeled and cut into cubes
1 teaspoon fresh lemon juice
2 tablespoons fresh lemon juice
1 teaspoon salt
2 cloves garlic, minced
2 teaspoons chopped fresh ginger
1 tablespoon chopped fresh cilantro
3 tablespoons olive oil or 3 tablespoons vegetable oil

Steps:

  • Combine the tomato, corn, and rice.
  • In a second bowl, toss the avocado in one tsp lemon juice, and then add to the other ingredients.
  • In a third bowl, combine the 2 tablespoons lemon juice, salt, garlic, ginger, and cilantro.
  • Slowly whisk in the oil.
  • Pour the dressing over the vegetables and rice, and toss gently.

Nutrition Facts : Calories 170.2, Fat 8.8, SaturatedFat 1.3, Sodium 297.3, Carbohydrate 22, Fiber 2.5, Sugar 1.5, Protein 2.5

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    #30-minutes-or-less     #time-to-make     #course     #preparation     #low-protein     #healthy     #salads     #dietary     #low-cholesterol     #healthy-2     #low-in-something

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