Rice Salad with Sweet Corn

Rice Salad with Sweet Corn Recipe - Healthy Vegetarian Dish

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Rice salad with sweet corn is a delicious and refreshing dish that is perfect for summer picnics, barbecues, or as a light and healthy meal. This salad is packed with flavor and nutrients, making it a great option for those looking for a satisfying and nutritious meal.

History

Rice salad with sweet corn is a popular dish that has been enjoyed for generations. It is a versatile recipe that can be customized with different ingredients to suit individual tastes. This salad is often served as a side dish or as a main course, making it a versatile and delicious option for any meal.

Ingredients

1.5 cups of uncooked quick-cooking brown rice
2 cups of freshly cooked or thawed frozen corn kernels
1.5 cups of finely shredded white cabbage (2.25 oz or 64 g)
1 (0.33 cup) jar of pitted green olives, chopped
2 scallions, minced (0.33 cup)
1 medium red bell pepper, finely diced (0.75 cup)
0.25 cup of chopped fresh parsley or dill
2 tbsp of olive oil
2 tbsp of fresh lemon juice
1 tsp of salt
0.75 tsp of freshly ground pepper

How to prepare

Cook the rice according to the instructions on the package. Set it aside to cool for a few minutes.
In a large bowl, combine the cooked rice with the rest of the ingredients. Toss everything together until well mixed. Serve the dish at room temperature.

Variations

Add diced avocado, cherry tomatoes, or black beans for additional flavor and nutrients.
Substitute quinoa or couscous for the brown rice for a different texture and taste.

Cooking Tips & Tricks

Be sure to cook the rice according to the package instructions to ensure that it is cooked perfectly.

- Thaw frozen corn kernels before adding them to the salad to prevent them from becoming soggy.

- Feel free to customize this recipe with your favorite vegetables, herbs, or dressings to suit your taste preferences.

Serving Suggestions

Serve this rice salad with sweet corn as a side dish with grilled chicken, fish, or tofu for a complete and balanced meal.

Cooking Techniques

Be sure to cook the rice until it is tender but still slightly firm to the bite for the best texture in this salad.

Ingredient Substitutions

Use canned corn kernels instead of frozen if fresh corn is not available.

- Substitute parsley or cilantro for the dill if desired.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to toss it well before serving.

Presentation Ideas

Garnish the salad with additional fresh herbs or a sprinkle of feta cheese for a pop of color and flavor.

Pairing Recommendations

Serve this rice salad with sweet corn alongside grilled shrimp skewers or a fresh green salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

210

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 4g

- Sugars: 3g

Fats

- Total Fat: 6g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 60%

- Calcium: 4%

- Iron: 6%

Alergens

This recipe contains olives, which may be an allergen for some individuals.

Summary

This rice salad with sweet corn is a nutritious and delicious dish that is packed with vitamins, minerals, and fiber. It is a great option for those looking for a healthy and satisfying meal.

Summary

Rice salad with sweet corn is a delicious and nutritious dish that is perfect for any occasion. Packed with flavor and nutrients, this salad is sure to be a hit with family and friends. Enjoy this refreshing dish as a side or main course for a satisfying and healthy meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. I was at a potluck dinner with some friends, and one of them had brought a delicious rice salad with sweet corn. The colors were vibrant, with the yellow kernels of corn contrasting beautifully with the green peas and red peppers. The aroma was tantalizing, with a hint of sweetness from the corn and a tang from the vinaigrette dressing. I knew I had to get the recipe from my friend, and when she shared it with me, I couldn't wait to try it out for myself.

I gathered all the ingredients I needed - long-grain white rice, sweet corn kernels, red bell pepper, green peas, red onion, and a few herbs and spices to bring it all together. I cooked the rice until it was fluffy and let it cool while I prepared the other ingredients. I cut the bell pepper into small dice, chopped the red onion finely, and drained the sweet corn and green peas from their cans.

I whisked together a simple vinaigrette dressing with olive oil, red wine vinegar, Dijon mustard, salt, and pepper. I tossed the cooked rice with the vegetables and dressing, making sure everything was well coated. The colors popped against the white rice, and the flavors melded together perfectly. I took a bite and was transported to a summer picnic, with the sweetness of the corn and the freshness of the vegetables shining through.

I knew I had a winner on my hands, and I couldn't wait to share it with my family. I made the rice salad with sweet corn for a family gathering, and it was a hit. My grandchildren loved the bright colors and the different textures, and my children raved about the flavors. I felt proud to have discovered such a delicious and versatile recipe, one that could be enjoyed as a side dish or a light meal on its own.

Over the years, I made the rice salad with sweet corn for many occasions - picnics, barbecues, potlucks, and family dinners. Each time, it was met with praise and requests for the recipe. I was happy to share it with anyone who asked, knowing that it would bring joy and satisfaction to their tables.

As I continued to make the rice salad with sweet corn, I made a few tweaks to the recipe to suit my taste. I added some chopped fresh herbs like parsley and cilantro for a burst of freshness, and a squeeze of lime juice for a zesty kick. I also experimented with different types of rice, using brown rice for a nuttier flavor and quinoa for a protein boost.

One day, my neighbor invited me over for a cooking lesson. She wanted to learn how to make the rice salad with sweet corn, having tasted it at one of our neighborhood potlucks. I was happy to oblige, and we spent a fun afternoon in the kitchen, chopping vegetables, whisking dressings, and tossing everything together in a big bowl.

As we enjoyed the fruits of our labor, my neighbor asked me how I had learned to make the rice salad with sweet corn. I smiled as memories flooded back to me - of the potluck dinner where I first saw the recipe, of the family gatherings where it became a staple, and of the countless times I had made it for friends and neighbors.

I told her that I had acquired the recipe from a dear friend at a potluck dinner, and that I had made it my own over the years with little tweaks and modifications. I shared with her the joy and satisfaction I felt every time I made the rice salad with sweet corn, knowing that it brought people together and warmed their hearts.

As we finished our meal, my neighbor thanked me for teaching her the recipe and for sharing my love of cooking with her. I felt grateful for the opportunity to pass on a tradition that had brought me so much joy, and I knew that the rice salad with sweet corn would continue to be a beloved dish in my family for generations to come.