Description
This rice salad is like summer in a plate. Grilled corn, fresh blueberries and juicy tomatoes make this salad a super flavorful side dish for any summer picnic or BBQ. You can have the leftover for lunch too!
Ingredients
Scale
- 1 tbsp extra virgin olive oil
- 1 cup RiceSelect Texmati White Rice
- 1 1/4 cups water
- 1 tsp salt
- 2 ears fresh corn
- 2 cups micro greens or Sprouts (you can also use Spring Mix or your favorite greens)
- 1 cup fresh blueberries
- 20 cherry tomatoes, sliced in half
- 4 tbsp roasted and salted sunflower seeds
- 1 Hass avocado, sliced
- Cumin Salad Dressing
Instructions
- Heat 1 tablespoons of olive oil in a deep, non stick skillet with a lid. Add rice and cook over medium heat for 3-4 minutes, stirring constantly and making sure the rice gets well coated with the oil
- Add 1 1/4 cups of water and salt. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes, remove from heat and let it sit, covered for 15 minutes. Set aside to cool
- In the meantime, brush corn with olive oil and place in a hot grill pan or hot grill. Cook 2-3 minutes per side. Let it cool and cut corn kernels off the cob
- To assemble the salad, combine cooked rice, corn, greens, blueberries, tomatoes, sunflower seeds and sliced avocado. Add dressing right before serving
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Sides