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Corn and rice salad

Published On: May 01 2012 12:08:34 PM EDT
Updated On: Aug 05 2010 05:46:57 AM EDT
Corn on the cob

Jeff Hire/SXC

The salad is a perfect do-ahead dish to serve on hot summer days with grilled chicken or fish. It will keep for 2 days in the refrigerator; however, it is at its best served the day it is prepared.

1 ½ cups cooked brown or white long-grain rice

1 cup frozen yellow or white shoepeg corn, thawed

2 plum tomatoes, cut into ½-inch cubes

¼ cup coarsely chopped fresh basil

Freshly ground pepper, to taste

½ cup of your favorite vinaigrette dressing

Toss together the rice, corn, tomatoes, basil, and pepper in a medium bowl. Add ¼ cup of dressing, toss again. Taste and adjust the seasoning.

Cover and refrigerate. Serve chilled or at room temperature. Drizzle each serving with additional dressing when the plates are assembled.