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