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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fresh Corn-Rice Salad

Makes: 10 to 12 servings
Prep 20 mins Chill 1 hr Cook 3 mins
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,
  • 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,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 332,
  • Potassium (mg) 230,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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