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.
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.
Per Serving: cal. (kcal) 123, Fat, total (g) 1, chol. (mg) 0, sat. fat (g) 0, carb. (g) 28, Monosaturated 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 (µg) 56.45, Cobalamin (Vit. B12) (µg) 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