Rice and Corn salad

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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
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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


    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)


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.

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