Summer Rice Salad

Name: Summer Rice Salad
Yield: serves 6
Ingredients: 2 ears corn, husked; 3 tablespoons olive oil, plus more for brushing corn; Kosher salt and freshly ground black pepper to taste; 1 1/2 cups cooked long-grain white rice; 1 red bell pepper, chopped; 1 cup cherry tomatoes, halved; One 15.5-ounce can kidney beans, drained and rinsed; 4 green onions, sliced; Juice of 1 lemon; 1 teaspoon ground cumin; 1 clove garlic, finely chopped; 2 tablespoons chopped fresh parsley; 1 tablespoon finely chopped fresh mint; 2/3 cup crumbled feta cheese

December 14, 2011

PAT Grilled corn is good enough all by itself. Here we feature it in a light, slightly smoky salad with rice, bell peppers, cherry tomatoes, and kidney beans. It’s an awesome combination, but once you add in the feta cheese, “Girl, you did that!” That’s what Gina’s mom always says. We used white rice, but brown will work just as well and give it an earthy, nutty flavor.

Recipe notes

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