- 2 cups long grain and wild rice mix, cooked
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/4 cup chopped green onion
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup reduced-fat mayonnaise
- Combine cooked rice, red bell pepper, yellow bell pepper, green onion, lemon juice, lemon zest, salt, and pepper in a bowl.
- Stir the mayonnaise into the rice mixture.
- Cover and refrigerate until cold, about 1 hour.
04/16/2018
recipepes.com
Wild Rice and Pepper Salad, recipe
PT15M
PT1H
5
455 calories