Fresh Corn-Rice Salad

 

🌽 Fresh Corn-Rice Salad

A bright, fresh summer salad that's perfect for cookouts, potlucks, or a light lunch.

Prep Time: 20 minutes
Cook Time: 3 minutes
Chill Time: 1 hour (optional)
Yield: 10–12 servings

Ingredients

• 4 ears fresh corn
• 1½ cups cooked  rice, cooled
• 1 pint cherry or grape tomatoes, halved
• 1 cup fresh arugula (or chopped lettuce, as pictured)
• 1 small red onion, thinly sliced
• 1 jalapeño, thinly sliced
• 2 tablespoons rice vinegar or red wine vinegar
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

Optional Additions 

• 1 can white beans, drained and rinsed
• Extra chopped lettuce for more crunch

Instructions

1. Cook the corn: Husk the corn and remove the silk. Boil in lightly salted water for 3 minutes. Remove and let cool.
2. Cut the kernels: Slice the kernels from the cob. (You can also cut the cobs into smaller sections for presentation, as shown in your photo.)
3. Combine: In a large bowl, mix the cooled rice, tomatoes, greens, red onion, jalapeño, and corn. Add beans if using.
4. Dress: Drizzle with the vinegar and olive oil. Toss gently until evenly coated.
5. Season: Add salt and black pepper to taste.
6. Serve: Chill for 1 hour or serve immediately at room temperature.

Tips

• Leftover cooked rice works perfectly.
• For a smoky flavor, grill the corn instead of boiling it.
• Add crumbled feta or avocado just before serving.
• Keeps well in the refrigerator for up to 3 days.

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Fresh • Colorful • Perfect for Summer Gatherings 🌽🍅🥗