Comino Corn and Rice Salad

Submitted by Acerast

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 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

[GrumpyIrishLady]

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

 

[Kumquat the Cats fr]

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!

 

[PaulaG]

I usually cook rice ahead of time and have it in the freezer in 1 cup portions. The precooked rice made quick work of preparation. I used a combination of yellow and white corn. The oil was reduced by 2 tablespoons. The salad was made in the morning and served for an early dinner.

 

[evelynathens]

I made up this salad because I thought it would be a good prospect to bring along to the beach with us, and it didn't disappoint. I used a hot banana pepper for the jalapeno, and kalamata olives for the black (the green olives I used were just the regular, pimento-stuffed ones). I added considerably more red onion (I didn't measure, I just used a whole, small one). I was all out of molasses, so I used honey in its place. Very taste, and very pretty, too.