Cooked rice is tossed with chopped scallions, bell pepper and peas in this colorful salad.

Makes 6 servings, about 3/4 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

3 cups cooked brown rice
1 bunch chopped scallions
1 diced red bell pepper
1 cup thawed frozen peas
1/4 cup chopped fresh parsley
1/4 cup white-wine vinegar
2 tablespoons extra-virgin olive oil
Salt & freshly ground pepper to taste

Combine rice, scallions, peppers, peas and parsley in a large bowl. Whisk vinegar with oil in a small bowl. Season with salt and pepper. Add to the salad and toss to coat.

NUTRITION INFORMATION: Per serving: 256 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 46 g carbohydrate; 6 g protein; 7 g fiber; 88 mg sodium; 460 mg potassium.
Nutrition bonus: Vitamin C (80% daily value), Vitamin A & Fiber (27% dv), Magnesium (18% dv), Folate (17% dv).
2 1/2 Carbohydrate Servings
Exchanges: 2 starch, 4 vegetable, 1 fat