Fresh Corn-Rice Salad

This salad recipe is a great way to use leftover rice and combine it with tomatoes, argula, onion, and jalapeno pepper.

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  • 4 ears fresh corn
  • 1 1/2 cups cooked rice, cooled
  • 1 pint cherry or grape tomatoes, halved
  • 1 cup fresh arugula
  • 1 small red onion, cut in thin wedges
  • 1 jalapeno pepper, thinly sliced
  • 2 tablespoons rice vinegar or red wine vinegar
  • 2 tablespoons olive oil
Husk corn and remove silk with a stiff brush; rinse. Cook corn in boiling, lightly salted water for 3 minutes. Remove corn; let cool. Cut corn off the cob in planks (see note).
Combine cooked rice, tomatoes, arugula, onion and jalapeno pepper. Transfer to serving bowl; top with corn.
Drizzle with vinegar and olive oil. Season to taste with salt and pepper. Serve at room temperature. Makes 10 to 12 servings.


  • To cut planks, place an ear on its side on a cutting board. Holding the corn firmly with fingers away from the blade, cut off a side of the corn. Rotate and repeat until all sides are removed. Use a spatula to gently move planks to salad.

nutrition information

Per Serving: cal. (kcal) 123, Fat, total (g) 1, chol. (mg) 0, sat. fat (g) 0, carb. (g) 28, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 2, sugar (g) 1, pro. (g) 3, vit. A (RE) 0, vit. A (IU) 583.08, vit. C (mg) 9.45, Thiamin (mg) 0.21, Riboflavin (mg) 0.07, Niacin (mg) 1.78, Pyridoxine (Vit. B6) (mg) 0.14, Folate (g) 56.45, Cobalamin (Vit. B12) (g) 0, sodium (mg) 332, Potassium (mg) 230, calcium (mg) 20.19, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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