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Fresh Corn-Rice Salad
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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!
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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!