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.
Nutrition & Diet Analysis (per serving)
645
kcal
32% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Soy
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).
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).