Fresh Corn- and Rice Salad

 

For the Fourth of July, I will make this wonderful salad that doesn’t require mayonnaise. This salad is absolutely fantastic, full of summer flavor and holds up to warmer weather.

And it is so pretty and colorful.

Start with four ears of cooked cooled corn, cut off the kernels.

Next add  1 ½ cups of cooked and cooled rice, a pint of halved cherry tomatoes, 1 cup of arugula and ½ of a thinly sliced red onion.

I added 1 jalepeno, seeded and diced very small. It added a wonderful zing to the salad but add according to your tastes.

Mix 2 T. of red wine vinegar and 2 T. of olive oil. Pour over the salad and voila…. A wonderful healthy salad for the Fourth that you don’t have to worry about placing outside.

P.S. My cherry tomato plants have come in and I cannot tell you how sweet they tasted in this salad.