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Ingredients
| sweet yellow corn: 4 ears |
| white rice: 1 1/2 cups |
| cherry tomatoes: 1 |
| arugula: 1 cup |
| onions - red: 1 onion |
| jalapeno peppers: 1 whole pepper |
| rice vinegar: 2 Tbl |
| olive oil: 2 Tbl |
Fresh Corn-Rice Salad
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
3 min -
Servings
12 serving(s)
Tags
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 jalapeño 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.