Seafood Rice Salad – needlery!



	Seafood Rice Salad This is a variation of a recipe that I got from my friend, Asta, from Lithuania. It can easily be tailored to suit individual tastes, and is quite healthy. This is how I prefer to make it. Ingredients: 1 cup rice 1 corn on the cob cucumber, diced small onion, diced red or yellow bell pepper, diced salt pepper seafood of your choice, fresh or canned light miracle whip First, you’ll need to cook the rice (I prefer to use brown rice), and allow it to cool. I like to add corn to my salad, and prefer fresh cooked corn on the cob, cooked, cooled, and then cut off, but canned or frozen corn works too. In a large bowl, mix the cooled rice and corn. Add remaining ingredients to your taste, and mix thoroughly. I use about half a cucumber, half a medium onion, and about one-eighth of a bell pepper. Add salt and pepper to taste. To add a little extra zing, I like to use my garlic salt grinder instead of regular salt. Add your preferred seafood. I typically have used shrimp or crab, but most recently I use a seafood medley of fresh shrimp, crab and calamari. Finally, add miracle whip to taste. I prefer to use light miracle whip. Serve as a main dish, or as a side salad. Enjoy!