Ingredients

  • 1
    cup
  • 1 34
    cups
    Vegetable Broth or Water
  • 4
    Ears Corn, husked, fresh, grilled
  • 2
    cups
    Cherry Tomatoes, halved
  • 1
    cups
    Arugula
  • 1
    cups
    Red Onion, thinly sliced
  • 1
    cups
    Jalapenos, grilled
  • Vinaigrette:
  • 14
    cups
    Red Wine Vinegar
  • 3
    tbsp
    Olive Oil
  • 1
    tbsp
    White Sugar or Honey
  • 2
    tsp
    Dijon Mustard
  • 12
    tsp
    Sea Salt
  • 14
    tsp
    Cracked Black Pepper

Nutrition Facts

Serving Size: 2 cups
Serves: 6
Amount Per Serving
Calories: 240
% Daily Value*
Total Fat: 8g 10%
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 390mg 17%
Total Carbohydrate: 38g 14%
Dietary Fiber: 3g 11%
Sugars: 6g 12%
Protein: 4g 8%

Instructions

  1. Bring vegetable broth and 1 cup of Lundberg Family Farms Organic Long Grain Brown Rice to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer and cook for 45 minutes and let stand for 10 mins. Let cool for 10 mins and add to a large bowl.
  2. In a large pot of boiling water, add corn and boil for 5 mins. Remove from heat and let cool for 5 mins. Slice corn from the cobs and add to the large bowl.
  3. Add cherry tomatoes, arugula, and red onion to the large boil. Toss to fully incorporate. Add vinaigrette and toss again to fully incorporate. Refrigerate for 1 hour and enjoy! *PRO TIP: When mixing your vinaigrette, start with Dijon mustard as the first ingredient. It helps emulsify your dressing. Add oil last and whisk it in slowly.