Summer Rice Salad

Name: Summer Rice Salad
Ingredients: 2 ears corn, husked; 3 tablespoons olive oil, plus more for brushing corn; Kosher salt and freshly ground black pepper to taste; 1 1/2 cups cooked long-grain white rice; 1 red bell pepper, chopped; 1 cup cherry tomatoes, halved; One 15.5-ounce can kidney beans, drained and rinsed; 4 green onions, sliced; Juice of 1 lemon; 1 teaspoon ground cumin; 1 clove garlic, finely chopped; 2 tablespoons chopped fresh parsley; 1 tablespoon finely chopped fresh mint; 2/3 cup crumbled feta cheese

14 ingredients

8 steps

Ingredients

2 ears corn, husked
3 tablespoons olive oil, plus more for brushing corn
Kosher salt and freshly ground black pepper to taste
1 1/2 cups cooked long-grain white rice
1 red bell pepper, chopped
1 cup cherry tomatoes, halved
One 15.5-ounce can kidney beans, drained and rinsed
4 green onions, sliced
Juice of 1 lemon
1 teaspoon ground cumin
1 clove garlic, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped fresh mint
2/3 cup crumbled feta cheese

Directions

1

Preheat the grill to medium-high heat.
2

Brush the corn with olive oil, and sprinkle with salt and pepper.
3

Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots.
4

Let cool, and use a sharp knife to strip the corn kernels from the cob and into a large bowl.
5

Add the rice, red bell pepper, tomatoes, beans, and green onions, tossing to mix.
6

Whisk together the olive oil, lemon juice, cumin, garlic, parsley, mint, salt, and pepper in a smaller bowl.
7

Fold the dressing into the vegetables, and top with the crumbled cheese.
8

Toss well.