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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
- 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 Facts
(Fresh Corn-Rice Salad)
- Servings Per Recipe 10,
- Calories 123,
- Protein (gm) 3,
- Carbohydrate (gm) 28,
- Fat, total (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 1,
- Vitamin A (IU) 583,
- Vitamin 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 (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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