• 1
  • 4
    ears of fresh corn, husked & silks removed (or 1-10 ounce package frozen corn, thawed)
  • 2
    cherry or grape tomatoes cut in half
  • 1
    fresh arugula leaves or spinach
  • 1
    fresh jalapeño, seeded and thinly sliced
  • 1
    red onion, cut into thin wedges (approximately ½ small red onion)
  • For Dressing:
  • 4
    red wine vinegar
  • 3
    olive oil
  • Salt and Pepper to taste

Nutrition Facts

Serving Size: 1 cup
Serves: 10
Amount Per Serving
Calories: 130
% Daily Value*
Total Fat: 4g 5%
Saturated Fat: 0.5g
Cholesterol: 0mg 0%
Sodium: 0mg 0%
Total Carbohydrate: 23g 8%
Dietary Fiber: 3g 11%
Sugars: 3g 6%
Protein: 3g 6%


  1. Prepare Lundberg Long Grain Brown Rice according to package directions and cool.
  2. 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.)
  3. 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.