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Summer Salad With Corn, Rice, Cherry Tomatoes, And Arugula
90
Minutes
10
Servings
1
cup
130
Calories
Ingredients
-
1cup
-
4ears of fresh corn, husked & silks removed (or 1-10 ounce package frozen corn, thawed)
-
2cupscherry or grape tomatoes cut in half
-
1cupsfresh arugula leaves or spinach
-
1fresh jalapeño, seeded and thinly sliced
-
1cupsred onion, cut into thin wedges (approximately ½ small red onion)
-
For Dressing:
-
4tbspred wine vinegar
-
3tbspolive oil
-
Salt and Pepper to taste
Nutrition Facts
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% |
Instructions
- 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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