- make this recipe
- user reviews ()
Fresh Corn-Rice Salad
Ingredients
- 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
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.
From the Test Kitchen
- 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 Facts
(Fresh Corn-Rice Salad)
- Servings Per Recipe 10,
- cal. (kcal) 123,
- Fat, total (g) 1,
- carb. (g) 28,
- fiber (g) 2,
- sugar (g) 1,
- pro. (g) 3,
- vit. A (IU) 583,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 56,
- sodium (mg) 332,
- Potassium (mg) 230,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
