Summer Salad with Corn, Rice, Cherry Tomatoes, and Arugula

Quick Information

Time
1 hr 30 mins
Serves
10
Calories
130
Gluten Free
Recipe
Vegan
Recipe
Vegetarian
Recipe

Recipe

Ingredients

1  cup Lundberg Family Farms Long Grain Brown Rice

Four ears of fresh corn, husked & silks removed (or 1-10 ounce package frozen corn, thawed)

2 cups cherry or grape tomatoes cut in half

1 cup fresh arugula leaves or spinach

1 fresh jalapeño, seeded and thinly sliced

1 cup red onion, cut into thin wedges (approximately ½ small red onion)

For Dressing:

4 Tbsp. red wine vinegar

3 Tbsp. olive oil 

Salt and Pepper to taste

Preparation

Prepare Lundberg Long Grain Brown Rice according to package directions and cool.  Cook corn in boiling water for 3 minutes. Drain. Let ears cool, and then trim the corn off the cob by cutting closely to the cob in long strips. Carefully lay aside. (Or if using frozen corn, cook, drain and cool, add to cooled rice.) Combine cooled rice, halved tomatoes, onion, jalapeño and arugula in a serving bowl. Carefully arrange corn strips on top of rice mixture and drizzle the salad dressing over all. Refrigerate at least an hour before serving.

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Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 130

Calories from Fat

Total Fat 4g

Saturated Fat 0.5g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrates 23g

Fiber 3g

Sugar 3g

Protein 3g