1 cup rice
4 ears of fresh corn, husked & silks removed (or one 341ml can of corn niblets)
2 cups cherry or grape tomatoes cut in half
1 cup fresh arugula leaves or spinach*
1 fresh jalapeño, seeded and thinly sliced (optional)
1 cup red onion, cut into thin slices (approximately ½ small red onion)
4 tablespoons red wine vinegar
3 tablespoons olive oil
Salt and Pepper to taste
* Click here to learn how to clean arugula and spinach.
Prepare the rice according to package directions and cool. Cook corn in boiling water for 3 minutes. Drain. Let ears cool, and then trim the corn off the cob by cutting closely to the cob in long strips. Carefully lay aside. Combine cooled rice, halved tomatoes, onion, jalapeño and arugula in a serving bowl. Carefully arrange corn strips on top of rice mixture and drizzle the salad dressing over all. Refrigerate at least an hour before serving.