The Pioneer Woman Tasty Kitchen
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Fresh Corn-Rice Salad

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Fresh crispy sweet corn, tomatoes and arugula in a non-traditional salad perfect for your next cookout!

Ingredients

  • 4 whole Fresh Ears Of Corn
  • 1-½ cup Long Grain Rice, Cooked And Cooled
  • 2 cups Grape Tomatoes, Halved
  • 1 cup Fresh Arugula Or Baby Spinach Leaves
  • 1 whole Red Onion (small), Thinly Sliced
  • 1 whole Jalapeno Pepper, Thinly Sliced
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Olive Oil
  • 1 dash Sea Salt
  • 1 dash Ground Black Pepper

Preparation

Clean the corn and cook in lightly salted boiling water for 3 minutes. Drain and cool. Cut the corn off the cob, reserving the long planks. Combine the cooled rice, tomatoes, arugula, onion, and jalapeno pepper. Place the corn planks on top using a spatula. Drizzle with vinegar and oil. Season with salt and pepper and serve!

One Comment

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suek on 6.9.2011

I am going to have to try this salad once my garden kicks in. Looks really yummy!!! I love new recipes using our fresh garden produce!

One Review

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Dawnye7 on 8.29.2011

Excellent dish. Don’t change a thing.

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