Fresh Corn-Rice Salad

Name: Fresh Corn-Rice Salad
Ingredients: 4 whole Fresh Ears Of Corn; 1-1/2 cup Long Grain Rice, Cooked And Cooled; 2 cups Grape Tomatoes, Halved; 1 cup Fresh Arugula Or Baby Spinach Leaves; 1 whole Red Onion (small), Thinly Sliced; 1 whole Jalapeno Pepper, Thinly Sliced; 2 Tablespoons Rice Vinegar; 2 Tablespoons Olive Oil; 1 dash Sea Salt; 1 dash Ground Black Pepper

10 ingredients

1 steps

Ingredients

4 whole Fresh Ears Of Corn
1-1/2 cup Long Grain Rice, Cooked And Cooled
2 cups Grape Tomatoes, Halved
1 cup Fresh Arugula Or Baby Spinach Leaves
1 whole Red Onion (small), Thinly Sliced
1 whole Jalapeno Pepper, Thinly Sliced
2 Tablespoons Rice Vinegar
2 Tablespoons Olive Oil
1 dash Sea Salt
1 dash Ground Black Pepper

Directions

1

Clean the corn and cook in lightly salted boiling water for 3 minutes. Drain and cool. Cut the corn off the cob, reserving the long planks. Combine the cooled rice, tomatoes, arugula, onion, and jalapeno pepper. Place the corn planks on top using a spatula. Drizzle with vinegar and oil. Season with salt and pepper and serve!