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    You are in: Home / Recipes / Comino Corn and Rice Salad Recipe
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    Comino Corn and Rice Salad

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on June 03, 2011

      45

      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.

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    • on February 19, 2009

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 06, 2007

      55

      Was suprised by the somewhat tepid reviews for this salad, as I thought it was sublime! I also appreciated the interplay between the sweet, salty and spicy. I started by adding about one (whole) pickled jalapeno pepper but ended up putting the rest in the next day. I also used kalamata olives and green olives stuffed with pimentos and substituted honey for molasses. Otherwise I cooked the rice in vegetable broth and then halved the salt. I really liked this a lot, and ate it for breakfast the next day which is a sure sign of a very successful recipe. Thanks very much for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Comino Corn and Rice Salad

    Serving Size: 1 (155 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 352.8
     
    Calories from Fat 160
    45%
    Total Fat 17.8 g
    27%
    Saturated Fat 2.3 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 583.2 mg
    24%
    Total Carbohydrate 47.0 g
    15%
    Dietary Fiber 3.8 g
    15%
    Sugars 6.5 g
    26%
    Protein 5.8 g
    11%

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