Appetizers / Soups / Salads

Rice and Corn salad is for Salad.

Rice and Corn salad takes 20 minutes to prepare.

Rice and Corn salad takes 3 minutes to cook.

Rice and Corn salad makes 10 servings.

The ingredients for Rice and Corn salad are:

1 1/2 cups cooked brown rice
4 medium ears of fresh corn
1 pint cherry tomatoes - halved
1 small red onion - cut into thin wedges
1 cup arugula - fresh
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
*(you may add some thinly sliced jalapeno pepper to spice it up)

Here is how you make Rice and Corn salad:

Clean/husk corn - boil for about 3 mins. (may lightly salt the water)Let corn cool and then cut corn off - try to keep corn together in plank like piecesCombine rice, tomatoes, red onions, arugula and jalapeno*.Put all these ingredients in a pretty bowl and lay the corn "planks" on top.Mix vinegar and olive oil and drizzle over the salad.This recipe makes 10 good size servings.Number of Servings: 10Recipe submitted by SparkPeople user RETRACMJ.

The nutritional information for Rice and Corn salad is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 73.4

• Total Fat: 3.3 g
• Cholesterol: 0.0 mg
• Sodium: 6.0 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 1.2 g
• Protein: 1.4 g

The dietary needs meet for Rice and Corn salad is Vegetarian