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Categories: Salads, Sides

Rice and Vegetable Chopped Salad

Rice and Vegetable Chopped Salad
Los Angeles Times

On those warm summer evenings when you want something light and refreshing, you'll find this chopped salad very appealing. Rice and fresh vegetables are tossed with a lightly sweet dressing that is a nice contrast to the bitter flavor of ... Read more

Total time: 40 minutes | Serves 6
  • 1 cup basmati rice
  • 1 ear corn, husked
  • 3 tomatoes, chopped
  • 1 zucchini, chopped
  • 1/2 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 4 cups chopped escarole
  • 1/4 cup rice vinegar
  • 1 teaspoon sugar
  • 1 clove garlic, crushed
  • Salt, pepper

Step 1Combine the rice and 1 1/2 cups of water in a saucepan. Bring to a simmer, then reduce the heat to low. Cover and simmer until the water is absorbed, 15 minutes. Remove the rice from the heat and let stand, covered, for 10 minutes. Fluff the rice with a fork and let it cool to warm.

Step 2Grill the corn on outdoor or indoor grill until all sides are lightly charred, about 15 minutes. Keep turning the corn so it will cook evenly. When the corn is cool enough to handle, cut the kernels from the cob.

Step 3Toss together the rice, corn, tomatoes, zucchini, green onions, cilantro, and escarole in a serving bowl.

Step 4Combine the vinegar, sugar and garlic. Pour over the vegetables and rice and toss lightly to mix evenly. Season the salad with salt and pepper to taste.

Each serving:
104 calories; 104 mg sodium; 0 cholesterol; 1 gram fat; 0 saturated fat; 23 grams carbohydrates; 3 grams protein; 1.94 grams fiber.
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