Fresh Corn and Rice Salad
"I found this delectable recipe in the Better Homes and Garden's recipes. I like it best with arugula (aka rocket), but you can substitute spinach. Also, the real recipe calls for corn on the cob, cook it, then cut the corn off in "planks" on top of the rest of the salad. For a bit of spice, you can add a sliced jalepeno. I usually double this recipe and use chopped roma tomatoes 'cause cherry tomatoes are so expensive. Cook time is for the rice. Use brown rice. Really. I mean it. I think, from what I have read, that the rice and corn together constitute a complete protein, so this is a nice vegan meal."
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
2-4
ingredients
- 2 cups frozen corn, cooked
- 1 1⁄2 cups brown rice, cooked
- 2 cups cherry tomatoes, halved
- 1 cup arugula
- 1 small red onion, cut in thin wedges
- 2 tablespoons rice wine vinegar or 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- salt and pepper
directions
- Mix.
- Eat.
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