Corn And Rice Salad
A vibrant, flavorful salad combining sweet corn, rice, fresh vegetables, and a tangy dressing, perfect for casual gatherings or light lunches with a Mediterranean flair.
Ingredients
- 16 oz. can kernel corn ⓘ
- 2 cups cooked rice ⓘ
- 1/4 cup chopped green pepper ⓘ
- 1/4 cup sliced green onion ⓘ
- 1/4 cup chopped ripe olives ⓘ
- 3 Tbsp. olive oil ⓘ
- 3 Tbsp. white wine vinegar
- 2 Tbsp. soy sauce ⓘ
- 2 Tbsp. snipped parsley ⓘ
- 1/2 tsp. Dijon mustard ⓘ
- 1/4 tsp. garlic powder ⓘ
- 8 cherry tomatoes, sliced ⓘ
- 1 Tbsp. shredded Parmesan cheese ⓘ
Instructions
- Drain the can of corn.
- Combine the corn, cooked rice, chopped green pepper, sliced green onion, and chopped ripe olives in a large bowl.
- In a screwtop jar, combine olive oil, white wine vinegar, soy sauce, snipped parsley, Dijon mustard, and garlic powder. Shake vigorously to mix.
- Pour the dressing over the corn mixture. Cover and chill overnight to let flavors meld.
- Before serving, stir in the sliced cherry tomatoes.
- Top the salad with shredded Parmesan cheese and serve.
Tips & Substitutions
For added flavor, consider using fresh herbs like basil or cilantro instead of parsley. You can also substitute the olives with capers or sun-dried tomatoes for a different taste. If you want a heartier salad, add some diced avocado or chickpeas. This salad can be made a day in advance for best flavor, just stir in the tomatoes before serving.
Serving Suggestions
This Corn And Rice Salad makes a great side dish for grilled meats or fish. It pairs beautifully with Mediterranean recipes like Eggplant Scallopini or can be served as a light main course on its own. For a complete meal, consider adding some grilled chicken or shrimp. Enjoy it alongside a refreshing Tomato-Cucumber Salad for a vibrant summer feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to meld, making it even tastier the next day. To refresh the salad before serving, add a splash of olive oil or vinegar. It’s best served cold, so there's no need to reheat.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Rice Salad contains roughly 194 calories, with 8g protein, 26g carbohydrates, and 8g fat. It is an excellent source of vitamin C (35% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1194mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What can I add to make this salad spicier?
To add some heat to your Corn And Rice Salad, consider incorporating diced jalapeños or a sprinkle of red pepper flakes into the dressing. You could also add a dash of hot sauce to the dressing mixture for an extra kick. Experiment with your preferred level of spiciness!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).