Minted Corn & Rice Salad Recipe

Name: Minted Corn & Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 c. long-grain white rice; 1-1/4 tsp. salt; 1/4 c. fresh lemon juice; 3 Tbsp. olive oil; 1/4 tsp. coarsely ground pepper; 8 medium ears corn, husks and silk removed; 1 bunch radishes, chopped about 1-1/4 c.; 3/4 c. fresh peas or thawed frozen peas; 1/2 c. loosely packed fresh mint leaves, thinly sliced; 2 Tbsp. snipped fresh chives

Servings: persons

1 c. long-grain white rice
1-1/4 tsp. salt
1/4 c. fresh lemon juice
3 Tbsp. olive oil
1/4 tsp. coarsely ground pepper
8 medium ears corn, husks and silk removed
1 bunch radishes, chopped about 1-1/4 c.
3/4 c. fresh peas or thawed frozen peas
1/2 c. loosely packed fresh mint leaves, thinly sliced
2 Tbsp. snipped fresh chives

1
Prepare rice as label directs, but do not add margarine and use only 1/2 tsp. salt.
2
While rice is cooking prepare dressing: In large bowl, with wire whisk, mix lemon juice, oil, pepper, and remaining 3/4 tsp. salt until blended.
3
Add hot rice to dressing and toss to coat.
4
Cool slightly, about 30 minutes, tossing occasionally.
5
Meanwhile in 5 quart dutch oven heat, 3 quarts water to boiling over high heat.
6
Add corn and cook 5 minutes. Drain. When corn is cool enough to handle, cut kernels from cob. Add corn to rice with radishes, peas, mint and chives.
7
Toss until evenly mixed.
8
If not serving right away, cover and refrigerate up to 8 hours.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. long-grain white rice, 1-1/4 tsp. salt, 1/4 c. fresh lemon juice, 3 Tbsp. olive oil, and more.

Yes, Minted Corn & Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Minted Corn & Rice Salad

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