Rice and Corn salad
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Rice and Corn salad calories by ingredient
Introduction
Great salad - takes about 20 mins to prep - and then CHILL in fridge for an hour. Great salad - takes about 20 mins to prep - and then CHILL in fridge for an hour.Number of Servings: 10
Ingredients
-
1 1/2 cups cooked brown rice
4 medium ears of fresh corn
1 pint cherry tomatoes - halved
1 small red onion - cut into thin wedges
1 cup arugula - fresh
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
*(you may add some thinly sliced jalapeno pepper to spice it up)
Directions
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.