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Fiesta Corn & Rice Salad

Active Time: 35 minutes • Total Time: 35 minutes • Serves: 12


1-3/4 cups water
1 cup extra long grain white rice
1-1/4 teaspoons salt, divided
6 ears fresh corn, husks and silks removed
1 cup Schnucks frozen green peas
2 limes
3 large garlic cloves, crushed with press
1/4 cup Schnucks extra virgin olive oil
1 teaspoon ground cumin
6 large radishes, coarsely chopped (about 1 cup)
1/2 cup chopped red onion
1/2 cup coarsely chopped fresh cilantro leaves

1. In 2-quart saucepan, combine water, rice and 3/4 teaspoon salt; heat to boiling over medium-high heat. Reduce heat to low; cover and cook as label directs. Fluff rice with fork.

2. Meanwhile, heat large covered saucepot of water to boiling over high heat. Add corn and cook 4 minutes. Add frozen peas and cook 1 minute longer. Drain corn and peas in colander. When cool enough to handle, with sharp knife, cut kernels from ears of corn.

3. From limes, squeeze 1/3 cup juice into large serving bowl. Add garlic, oil, cumin and remaining 1/2 teaspoon salt and stir to combine. Add corn, peas, rice, radishes, onion and cilantro and toss until well combined. Makes about 8 cups. Serve immediately.


Each serving: about 161 calories, 5 g total fat (1 g saturated),
0 mg cholesterol, 244 mg sodium, 26 g carbohydrate,
2 g fiber, 4 g protein

Cook’s Wisdom

If desired, prepare salad up to 4 hours in advance, but stir in radishes and cilantro just before serving.