Summer’s Perfect Side Dish – Simple Corn & Grain Salad

Once the fresh corn appears in the Produce section, I start feeling all the summer vibes. And while corn on the cob is one of my go-to grilling side dishes, I also love summer corn as a salad ingredient.  In this salad, corn is added to brown rice, chopped bell pepper, red onion, avocado and cherry tomatoes.  Topped with fresh basil and the simplest lime vinaigrette, this salad is just as pretty as it is tasty!  

Summer Corn and Grain salad is light and refreshing, and makes the perfect side dish to grilled chicken or steaks.  It’s also excellent paired with salmon.   

If you have any leftovers, this salad makes a great lunch when added to a bowl of greens topped with your favorite chopped grilled protein!  

Happy Summer, Ya’ll!

Summer Corn and Grain Salad

Recipe by Kathy DickenCourse: SaladsDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Ingredients

• 2 cobs of corn, cooked

• 2 cups brown rice, cooked (microwave packets are perfect)

• ½ red bell pepper, diced

• ½ small red onion, diced

• 1 lime, juiced

• 1 teaspoon olive oil

• ½ teaspoon ground cumin

• ¼ teaspoon garlic powder

• Pinch of salt and pepper

• 1 avocado – diced

• Fresh Basil for garnish

Directions

• Cook the corn using your preferred method. But to make it super quick, I just wrap each ear in wax paper and microwave for 3 minutes. Let cool and slice the kernels off the cob and add to a large bowl.
• Add the rest of the ingredients to the bowl. No need to whisk up the vinaigrette separately. You can simply throw it all in and toss. Finally, top with avocado and lots of chopped basil!