COMINO CORN AND RICE SALAD
Cheryl and Bill Jamison have some great recipes. This is one from the Border Cookbook and really wakes up your taste buds with the interplay between the sweet corn, salty olives and spicy seasonings. My family loves it in the summer when you can cut the corn right off of the cob. I like to throw it together in the morning before work and serve it for dinner with grilled meats.
Provided by Acerast
Categories Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine the corn, rice, jalapenos, olives and red onion.
- Put the oil, lime juice, vinegar, molasses, chili powder, salt and cumin into a lidded jar; shake until combined.
- Pour the dressing over the rice mixture and toss gently.
- Refrigerate the salad for at least 1 hour and at most overnight.
Nutrition Facts : Calories 352.8, Fat 17.8, SaturatedFat 2.3, Sodium 583.2, Carbohydrate 47.1, Fiber 3.9, Sugar 6.6, Protein 5.9
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Check it out »#lactose #time-to-make #course #main-ingredient #preparation #low-protein #salads #rice #vegetables #vegan #vegetarian #dietary #low-cholesterol #low-saturated-fat #egg-free #free-of-something #low-in-something #pasta-rice-and-grains #corn #4-hours-or-less
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