Recipe - Brown Rice And Sweet Corn Salad

1 pound Brown rice, cooked
One half pound Sweet corn kernels, cooked
(or 1 cup frozen corn,
or 1 can of corn drained)
One half cup Finely chopped onion
One half cup Finely minced red pepper
One half cup Finely minced green pepper
2 lg Firm guavas, finely minced
(try kiwis or tart apples)
4 tablespoon Vegetable oil

Heat the oil in a alrge wok or pan and saute the onion until
translucent. Add the minced green and red peppers and saute until
tender. Reduce the heat and stir in the corn, rice, and finally the
guava. Remove from heat and season to taste. Chill in the
refrigerator and stir again before serving. For a flavor accent, you
may toss in a vinaigrette dressing. Each serving contains 372
calories, 0 cholesterol, 16 grams fat, 6 grams protein.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip