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Minted Corn and Rice Salad

  • 20minutes
  • 140calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, H, C, E
MineralsNatrium, Fluorine, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup(s) long-grain white rice

  2. 1 1/4 teaspoon(s) salt

  3. 1/4 cup(s) fresh lemon juice

  4. 3 tablespoon(s) olive oil

  5. 1/4 teaspoon(s) coarsely ground pepper

  6. 8 medium ears corn , husks and silk removed

  7. 1 bunch(es) (about 1 1/4 cups)

  8. radishes , chopped

  9. 3/4 cup(s) fresh peas or thawed frozen peas

  10. 1/2 cup(s) loosely packed fresh mint leaves , thinly sliced

  11. 2 tablespoon(s) snipped fresh chives

Instructions Jump to Ingredients ↑

  1. Prepare rice as label directs, but do not add margarine and use only 1/2 teaspoon salt. While rice is cooking, prepare dressing: In large bowl, with wire whisk, mix lemon juice, oil, pepper, and remaining 3/4 teaspoon salt until blended.

  2. Add hot rice to dressing and toss to coat. Cool slightly, about 30 minutes, tossing occasionally.

  3. Meanwhile, in 5-quart Dutch oven, heat 3 quarts water to boiling over high heat. Add corn and cook 5 minutes. Drain. When corn is cool enough to handle, cut kernels from cobs (you should have about 4 cups kernels).

  4. Add corn to rice with radishes, peas, mint, and chives. Toss until evenly mixed. If not serving right away, cover and refrigerate up to 8 hours.

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