 | Category: | | Salads | | Style: | | American | | Special Consideration: | | Quick and Easy | | Servings: | | 2 |
Description:
NUTRITIONAL INFORMATION:
(Based on individual serving)
Calories: 140 • Total Fat: 4 g • Saturated Fat: 1 g • Cholesterol: 0 mg • Sodium: 255 mg
Carbohydrates: 25 g • Fiber: 2 g • Protein: 3 g
Ingredients:
• 1 cup long-grain white rice
• 1 1/4 teaspoons salt
• 1/4 cup fresh lemon juice
• 3 tablespoons olive oil
• 1/4 teaspoon coarsely ground pepper
• 8 medium ears corn, husks and silk removed
• 1 bunch radishes, chopped (about 1 1/4 cups)
• 3/4 cup fresh peas or thawed frozen peas
• 1/2 cup loosely packed fresh mint leaves, thinly sliced
• 2 tablespoons snipped fresh chives
Directions:
1. Prepare rice as label directs, but do not add margarine and use only 1/2 teaspoon salt. While rice is cooking, prepare dressing: In large bowl, with wire whisk, mix lemon juice, oil, pepper, and remaining 3/4 teaspoon salt until blended.
2. Add hot rice to dressing and toss to coat. Cool slightly, about 30 minutes, tossing occasionally.
3. Meanwhile, in 5-quart Dutch oven, heat 3 quarts water to boiling over high heat. Add corn and cook 5 minutes. Drain. When corn is cool enough to handle, cut kernels from cobs (you should have about 4 cups kernels).
4. Add corn to rice with radishes, peas, mint, and chives. Toss until evenly mixed. If not serving right away, cover and refrigerate up to 8 hours. 
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