Rice, Corn Salad

[OCCandy]

Hi all,
I'm a new to this board and very excited to be part of this group! I have a question, does anyone have a recipe for a rice, corn salad.I had one years ago that I would make. I have not made it for awhile, can't seem to find the recipe in my old files. Hope you can help!

[JennieL]

Hi Candy - I'm also from OC. Laguna Niguel. I have two good recipies, I'll post when I get home tonight.

[JennieL]

Here's one. I can't remember who to credit.

GRILLED CORN SALAD WITH BLACK BEANS AND RICE

2/3 c. short grain brown rice
1 15 oz. Can black beans, drained and rinsed
3 large ears corn, husked
2 medium red onions, cut into 3/8 inch thick slices
1 green bell pepper, cored and quartered lengthwise
1 small ripe avocado
½ c. hot tomato salsa, preferably chipotle
½ c. fresh orange juice
1/3 c. fresh lime juice
3 T chopped fresh cilantro
1 T canola oil
2/3 t. ground cumin
Salt and pepper to taste

Baked tortilla chips (optional)

Cook rice until al dente, 25 to 30 minutes. Drain and rinse. Place in a large bowl, toss with beans ands set aside. Light grill.

Grill corn, onions, and bell pepper, turning frequently, until tender and charred 10 to 12 minutes.

Cut kernels from cobs and add to reserved rice and beans. Dice bell pepper and half of the onions: add to rice mixture. Place remaining onions in a mixing bowl. Peel and dice avocado; add half to rice mixture and half to the bowl with sliced onions.

In a small bowl, whisk salsa, orange juice, lime juice, cilantro, oil and cumin. Season with salt and pepper. Toss 3 T. of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture.

Spoon rice mixture onto a serving dish and top with onion avocado mixture. Serve with chips, if desired.

Makes about 7 cups.

[Ohioan]

This is one of my favorites:

Confetti Rice Salad

Serving Size : 2

1 cup cooked brown rice
1 cup frozen corn -- thawed
1/2 tomato -- coarsely chopped
1/4 cup chopped green bell pepper
1/4 cup chopped green onions
1 oz sliced black olives, drained
1 tsp dried dill weed, chopped
1/4 tsp Dijon mustard
1 Tbsp water
1 Tbsp wine vinegar
1 Tbsp soy sauce
1/4 tsp Tabasco sauce

Mix the brown rice, corn, tomato, green pepper, green onions, olives, and dill in a large bowl. Set aside. Mix the mustard with half the water until smooth. Add the remaining water, vinegar, soy sauce, and Tabasco. Mix well and pour over the salad, tossing well to mix. Cover and chill for at least 2 hours.

Source: "McDougall Quick & Easy Cookbook"

Per Serving (excluding unknown items): 221 Calories; 3g Fat (12.0% calories from fat); 6g Protein; 46g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 658mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Cheers,
Phoebe

[OCCandy]

JennieL-Ohioan
Thank you for posting your recipes. I'm not sure wihich one to try first! We do a lot of grilling over the spring and summer months. Both of the recipes, sound like they would be a good accompaniment....with just about any grilled meat.