Wednesday, July 23, 2014

Rice and Corn Salad

Here's a tasty make-ahead salad that would travel well for summer picnics. You can really add whatever suits your fancy to this basic rice and corn concoction. (chopped zucchini, scallions, radishes, cherry tomatoes, bell peppers, shredded carrot, etc)

2 cups brown basmati rice, cooked
1/2 a bag frozen corn
1/2 red onion, chopped small
handful of fresh basil, chopped

1/2 cup oil
1/2 red wine vinegar
Juice of one lemon
salt and pepper to taste
1 T sugar

Mix together in small bowl and pour over the rice mixture. Refrigerate for a couple hours to let flavors to develop.

1 comment:

  1. Wow! This looks great. I made a salad last week with couscous and fresh red pepper, a cucumber, green onions, and some chopped up roasted asparagus. I tossed it with feta and some bottled greek dressing. I love the colors in this one and the addition of the basil. Can't wait to try it.