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.
Download Printable VersionNutritional 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