Fresh Corn-Rice Salad
Recipe from
Better Homes and Gardens
This salad recipe is a great way to use leftover rice and combine it with tomatoes, argula, onion, and jalapeno pepper.
Servings:
Makes 10 to 12 servings.
Prep Time:
20 mins
Total Time:
1 hr 23 mins
Ingredients
-
4 earsfresh cornsee savings
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1-1/2 cupscooked rice, cooledsee savings
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1 pintcherry or grape tomatoes, halvedsee savings
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1 cupfresh arugulasee savings
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1 smallred onion, cut in thin wedgessee savings
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1jalapeno pepper, thinly slicedsee savings
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2 Tbsp.rice vinegar or red wine vinegarsee savings
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2 Tbsp.olive oilsee savings
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Directions
1.
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).
2.
Combine cooked rice, tomatoes, arugula, onion and jalapeno pepper. Transfer to serving bowl; top with corn.
3.
Drizzle with vinegar and olive oil. Season to taste with salt and pepper. Serve at room temperature. Makes 10 to 12 servings.
4.
Note: 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: Calories 123, Total Fat 1 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 332 mg, Carbohydrate 28 g, Total Sugar 1 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 2%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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