Sum­mer Salad with Corn, Rice, Cherry Toma­toes, and Arugula

Natural Solutions - - Food Matters | -

SERVES 10 SALAD: 1 cup Long Grain Brown Rice (Lund­berg) 4 ears of fresh corn, husked and silks re­moved (or 1 10-ounce pack­age frozen corn, thawed) 2 cups cherry toma­toes, cut in half 1 cup fresh arugula leaves or spinach 1 fresh jalapeño, seeded and sliced thinly 1 cup red onion, cut into thin wedges (ap­proxi

mately ½ small red onion)

DRESS­ING: 4 ta­ble­spoons red wine vine­gar 3 ta­ble­spoons olive oil Salt and pep­per, to taste

Pre­pare Long Grain Brown Rice ac­cord­ing to pack­age di­rec­tions and cool. Cook corn in boil­ing wa­ter for 3 min­utes, then drain. Let ears cool, and then trim the corn off the cob by cut­ting closely to the cob in long strips. Care­fully lay aside. (If us­ing frozen corn, cook, drain, and cool the corn, and then add it to the cooled rice.) Com­bine cooled rice, halved toma­toes, onion, jalapeño, and arugula in a serv­ing bowl. Care­fully ar­range corn strips on top of rice mix­ture and driz­zle the salad dress­ing over every­thing. Re­frig­er­ate for at least an hour be­fore serv­ing. Recipe cour­tesy of Lund­berg Fam­ily Farms.

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