Ingredients

• 1

  cup
  Long Grain Brown Rice suggested substitutions
• 4
  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

  cups
  fresh arugula leaves or spinach
• 1
  fresh jalapeño, seeded and thinly sliced
• 1

  cups
  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

Instructions

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.