Roasted Corn & Pesto Rice Salad July 16 2013 3 Comments

Roasted Corn & Pesto Rice SaladServes 4
 
2 bags Skinny Dip 0 Calorie Rice Pearls
2 ears corn (roast on the grill and cut off the ears)
1/2 green bell pepper, diced small
3/4 cup grape tomatoes, halved
1/4 purple onion, diced fine
 
Pesto Sauce
3/4 cup cilantro
1/4 cup walnuts
1 garlic clove
1/2 cup Parmesan cheese
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
 
Rinse rice pearls, boil 1 minute and drain well. Add to serving bowl with veggies. Use canned or thawed frozen corn if you can't roast corn.  Blend pesto ingredients except olive oil in your food processor.  Drizzle in olive oil as it blends. Pour over rice and veggies and toss to mix. Chill 2+ hours before serving.

Nutritional Breakdown
(assumes all pesto sauce is eaten)
 
Calories: 157     Carbs: 11 grams     Protein: 8 grams
Fat: 19 grams     Fiber: 3 grams     WW Points Plus: 7