Corn-Rice Salad***

By boscobojo

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 jalapeno pepper, thinly wedges
• 2 Tbl. rice vinegar or red wine vinegar
• 2 Tb. olive oil

Preparation

Step 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.

Combine cooked rice, tomatoes, arugula, onion, and jalapeno pepper. Transfer to serving bowl; top with corn.

Drizzle with vinegar and olive oil. Season to taste with salt and pepper. Serve at room temperature.