Comino Corn and Rice Salad

acerast's Note:

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.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 3 cups corn, cooked
• 1 1/2 cups cooked rice
• 1 -2 pickled jalapeno pepper, minced
• 1/4 cup green olives, sliced
• 1/4 cup black olives, sliced
• 3 tablespoons red onions, diced
• 1/4 cup oil
• 1 tablespoon lime juice
• 1 1/2 teaspoons cider vinegar
• 1 teaspoon molasses
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon cumin seed, toasted and ground

Directions:

1. In a large bowl combine the corn, rice, jalapenos, olives and red onion.
2. Put the oil, lime juice, vinegar, molasses, chili powder, salt and cumin into a lidded jar; shake until combined.
3. Pour the dressing over the rice mixture and toss gently.
4. Refrigerate the salad for at least 1 hour and at most overnight.

Reviews

[evewitch]

Everyone really enjoyed this (except my husband). I used all green olives because someone had eaten my black olives. No other changes.

[Dewdropdeb]

Interesting! I loved it, the kids hated it and hubby was so-so. Followed recipe exactly and I liked the unique flavours, but definitely wouldn't be for everyone.

[Jezski]

Soooo Goood!! I made it just as stated. Lime is essential; lemon doesn't do it. The molasses makes the rice somewhat dark but the flavor is really good, not sure honey can match that. The dressing is just the right amount so that there's no puddle in the bottom of the bowl. It is noticeably hotter the next day, but that's a good thing. Quite an unusual salad. This is really a KEEPER! Thanks for postsing . . . . . Janet