Vegan Recipe #4

Confetti Salad

2 cups cooked brown rice
2 cups frozen corn kernels, thawed
1 tomato, coarsley chopped
1/2 cup chopped green pepper
1/2 cup chopped green onions
1 can sliced black olives (2.25 ounce) drained
1/4 cup chopped fresh dill weed
1/2 teaspoon Dijon-style mustard
2 tablespoons water
2 tablespoons wine vinegar
2 tablespoons Soy Sauce
Several dashes of Tabasco sauce

1. Mix the brown rice, corn, tomato, green pepper, green onions, olives, and dill in a large bowl. Set aside.
2. Place the mustard in a small jar. Add 1 tablespoon water and mix until it is smooth. Add the remaining 1 tablespoon water, the vinegar, Soy Sauce (I use Braggs Aminos), and Tabasco. Mix well. Pour over the salad. Toss well to mix. Cover and chill for at least 2 hours before serving for the best flavor.