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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Light and refreshing salad. Oh so good. Ingredients:
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 jalapeño pepper, thinly sliced |
2 tbsp. rice vinegar or red wine vinegar |
2 tbsp. olive oil |
Directions:
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 jalapeño 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.
4. 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.
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