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Corn-Rice Salad


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Rate this recipe 4.3/5 (11 Votes)


  • 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



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. Makes 10 to 12 servings.

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