Rice and Corn salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 1/2 cups cooked brown rice4 medium ears of fresh corn1 pint cherry tomatoes - halved1 small red onion - cut into thin wedges1 cup arugula - fresh2 tbsp red wine vinegar2 tbsp extra virgin olive oil*(you may add some thinly sliced jalapeno pepper to spice it up)
Clean/husk corn - boil for about 3 mins. (may lightly salt the water)
Let corn cool and then cut corn off - try to keep corn together in plank like pieces
Combine rice, tomatoes, red onions, arugula and jalapeno*.
Put all these ingredients in a pretty bowl and lay the corn "planks" on top.
Mix vinegar and olive oil and drizzle over the salad.
This recipe makes 10 good size servings.
Number of Servings: 10
Recipe submitted by SparkPeople user RETRACMJ.
Let corn cool and then cut corn off - try to keep corn together in plank like pieces
Combine rice, tomatoes, red onions, arugula and jalapeno*.
Put all these ingredients in a pretty bowl and lay the corn "planks" on top.
Mix vinegar and olive oil and drizzle over the salad.
This recipe makes 10 good size servings.
Number of Servings: 10
Recipe submitted by SparkPeople user RETRACMJ.
Nutritional Info Amount Per Serving
- Calories: 73.4
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 6.0 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 1.2 g
- Protein: 1.4 g
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