Corn and Rice Salad

This vibrant Corn and Rice Salad combines sweet corn, fluffy rice, and fresh vegetables, creating a refreshing and nutritious dish. Perfect for a light lunch or as a side, it's bursting with flavors and colors that celebrate the essence of American vegetarian cuisine.

Ingredients

• Cooked white rice - 1 cup
• Sweet corn (canned or frozen) - 1 cup
• Red bell pepper, diced - 1/2 medium
• Red onion, finely chopped - 1/4 medium
• Cucumber, diced - 1/2 medium
• Fresh parsley, chopped - 2 tablespoons
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese, crumbled (optional) - 1/4 cup

Steps

1. In a medium pot, cook the rice according to package instructions, then allow it to cool.
2. If using frozen corn, cook it in boiling water for 3-5 minutes until tender, then drain and let cool. If using canned corn, simply drain and rinse.
3. In a large bowl, combine the cooled rice, corn, diced red bell pepper, chopped red onion, and diced cucumber.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create a dressing.
5. Pour the dressing over the rice and vegetable mixture, and toss gently to combine.
6. Fold in the chopped parsley and feta cheese if using.
7. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 48 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with vitamins from fresh vegetables, supporting overall wellness.

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