Tuesday, April 4, 2017

{soups-salads-and-salad-dressings} Fresh Corn-Rice Salad


I know fresh corn isn’t available right now in the U.S., but frozen corn is just as good (if not better in many cases)!

This would make an excellent side dish for your Easter ham or lamb!

Fresh Corn-Rice Salad


10 to 12 servings

4 ears fresh corn
1 1/2 cups cooked rice, cooled
1 pint cherry or grape tomatoes, halved
1 cup fresh arugula
1 small red onion, cut in thin wedges
1 jalapeno pepper, thinly sliced
2 tablespoons rice vinegar or red wine vinegar
2 tablespoons olive oil


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 jalapeno 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.


Note To cut planks, place an ear on its side on a cutting board. Holding the corn firmly with fingers away from the blade, cut off a side of the corn. Rotate and repeat until all sides are removed. Use a spatula to gently move planks to salad.

Nutrition Facts (Fresh Corn-Rice Salad) Servings Per Recipe 10, Calories 123, Protein (gm) 3, Carbohydrate (gm) 28, Fat, total (gm) 1, Dietary Fiber, total (gm) 2, Sugar, total (gm) 1, Vitamin A (IU) 583, Vitamin C (mg) 9, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 56, Sodium (mg) 332, Potassium (mg) 230, Calcium (DV %) 20, Iron (DV %) 1, Percent Daily Values are based on a 2, 000 calorie diet



As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.







Posted by: "Jodi Thompson" <tigger63755@charter.net>
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