Fresh Corn-Rice Salad

By Hapemom

This salad is a great way to use leftover rice. If none is on hand, prepare 1/2 cup uncooked long-grain rice and let cool before using.

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 sliced
• 2 Tbsp. rice vinegar or red wine vinegar
• 2 Tbsp. olive oil

Preparation

Step 1

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.

2. Combine cooked rice, tomatoes, arugula, onion and jalapeno 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.

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.