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

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    sarahubasics's Note:

    I found this delectable recipe in the Better Homes and Garden's recipes. I like it best with arugula (aka rocket), but you can substitute spinach. Also, the real recipe calls for corn on the cob, cook it, then cut the corn off in "planks" on top of the rest of the salad. For a bit of spice, you can add a sliced jalepeno. I usually double this recipe and use chopped roma tomatoes 'cause cherry tomatoes are so expensive. Cook time is for the rice. Use brown rice. Really. I mean it. I think, from what I have read, that the rice and corn together constitute a complete protein, so this is a nice vegan meal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix.
    2. 2
      Eat.

    Browse Our Top Brown Rice Recipes

    Ratings & Reviews:

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    Nutritional Facts for Fresh Corn and Rice Salad

    Serving Size: 1 (255 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 821.0
     
    Calories from Fat 172
    21%
    Total Fat 19.2 g
    29%
    Saturated Fat 2.9 g
    14%
    Cholesterol 0.0 mg
    0%
    Sodium 26.1 mg
    1%
    Total Carbohydrate 151.0 g
    50%
    Dietary Fiber 11.2 g
    44%
    Sugars 6.8 g
    27%
    Protein 17.8 g
    35%

    The following items or measurements are not included:

    rice wine vinegar

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