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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 8 |
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Directions: Heat the oil in a alrge wok or pan and saute the onion until translucent.
Add the diced 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.
Ingredients:
1 Pound(s) Unrefined vegetable oil, as needed
1/2 Pound(s) Sweet corn kernels, cooked (or 1 cup frozen corn, or 1 can of corn drained)
1/2 Cup(s) Finely chopped onion
1/2 Cup(s) Finely diced red pepper
1/2 Cup(s) Finely diced green pepper
2 large Firm guavas, finely diced (try kiwis or tart apples)
4 Tablespoon(s) Squash, cubed, peeled |
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