Fresh Corn-Rice Salad

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Fresh Corn-Rice Salad
Makes: 10 to 12 servings
Prep: 20 mins Chill: 1 hr Cook: 3 mins
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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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