Recipes
Summer Cucumber, Corn & Yellow Rice Salad
Uses: yellow rice, cucumber, corn, tomato
Ingredients:
- 3/4 cup cooked yellow rice, cooled
- 1/3 cucumber, diced
- 1/3 cup corn kernels, cooked and cooled
- 1/2 tomato, diced
- 1 teaspoon vinegar or oil
Instructions:
- Cook yellow rice according to packaging instructions and allow it to cool slightly.
- Cut corn from the cob after cooking and cool it.
- Combine rice, cucumber, corn, and tomato.
- Dress lightly with vinegar, oil, black pepper, salt and oregano.
Good for: A colorful room-temperature lunch salad that feels fresh and summery.
Optional: Add black beans for more protein.