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Rice and Sweet Corn Salad Recipe

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This recipe for Rice and Sweet Corn Salad is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the dressing
¼ cup red wine vinegar
1½ tablespoons Dijon-style mustard
¼ cup olive oil blend
½ teaspoon black pepper or to taste
For the salad
6 each ears of corn husked
1 teaspoon oil
2 bunches scallions chopped, divided
2 each red bell pepper diced, divided
4 cups cooked rice chilled
4 bunches watercress stems removed
Directions:
Directions:
Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in ¼ cup oil.
Season vinaigrette with pepper to taste.
Cut corn kernels from cobs. Heat 1 teaspoon of oil in heavy large skillet over medium
heat. Add half the green onions; sauté 30 seconds. Add corn and half the red pepper and
sauté until corn is crisp-tender, about 5 minutes. Chill rapidly (in under 2 hours) to below
40 degrees.
Mix rice and corn mixture in large bowl. Mix in vinaigrette and watercress. Chill rapidly (in
under 2 hours) to below 40 degrees.
Garnish with remaining scallions and red peppers.
NOTES: You can also use Jasmine or Basmati rice, adjust name.
Number Of Servings:
Number Of Servings:
12

 

 

 

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