Fresh Summer Confetti Corn and Rice Salad

Posted by Nicole Humphrey on


I know, I know. It’s too hot to cook today, however I found a a great recipe by Lois Carswell in this instant pot cookbook that I found at Vickie's Olde School Gift Shoppe.  These summer fresh veggies can be found at any farmers market or farm stand and provide a rich vibrant flavor.   Serve this dish with a steak or burgers on the grill. Choose from a selection of steaks and ground beef that you can find in Vickie's recently stocked freezers. Their beef is raised right at their
Confetti Corn & Rice Salad
Serves 8
4 ears corn, husked
1 1/2 c. cooked rice
1 red onion, thinly sliced
1 green pepper, halved and thinly sliced
1 pt. cherry tomatoes, halved
Optional: 1 jalapeño pepper, thinly sliced

1. Boil or grill ears of corn until tender; let cool
With a sharp knife, cut corn from cob in “planks.”
In a serving brown, combine rice, red onion, green pepper, tomatoes and jalapeño, if using.
2. Mix in corn, keeping some corn planks for top. Drizzle with Simple Dressing. Serve at room temperature or refrigerate overnight before serving.

Simple Dressing:
2 T. red wine vinegar
2 T. olive oil
Salt and pepper to taste.
1. Whisk all ingredients together.