Rating: 4 stars
49 Ratings
  • 5 star values: 31
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 4

This salad recipe is a great way to use leftover rice and combine it with tomatoes, argula, onion, and jalapeno pepper.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
20 mins
chill:
1 hr
cook:
3 mins
total:
1 hr 23 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • Combine cooked rice, tomatoes, arugula, onion and jalapeño pepper. Transfer to serving bowl; top with corn.

  • Drizzle with vinegar and olive oil. Season to taste with salt and pepper. Serve at room temperature. Makes 10 to 12 servings.

Tips

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

123 calories; fat 1g; carbohydrates 28g; insoluble fiber 2g; sugars 1g; protein 3g; vitamin a 583.1IU; vitamin c 9.4mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 56.4mcg; sodium 332mg; potassium 230mg; calcium 20.2mg; iron 1.1mg.
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