Herbed Brown Rice Salad with Corn, Fava Beans and Peas
The Good News Cyril Renaud, who grew up in Brittany, had brown rice for the first time when his Irish-American wife, Brigette, introduced him to it. Now he loves this heart-healthy, nutty-flavored grain, especially because its chewy texture holds up beautifully in salads, like this slightly spicy one full of vegetables and herbs. More Salad Recipes
The recipe can be prepared through Step 2 and refrigerated for up to 1 day. Bring the rice and vegetables to room temperature before proceeding.
One Serving 352 cal, 8 gm fat, 1.1 gm sat fat, 63 gm carb, 6 gm fiber.