I must admit…I am horrible with recipes. I am not saying I can’t follow one, because I do all the time. However, when asked what I have used to make something I have a hard time because I am one of those people who make it up then taste until it is “right”. So in the vein of trying to “teach an old dog a new trick”, I am putting forth the effort to write things down as I combine them, as is the case with this cold salad. This salad is inspired by the pasta/rice salads I love in Italy and this one is great for a hot day with smoky meat off the grill and an excellent cool drink. I’m keeping a writing pad in the kitchen as well as breaking out the measuring devices and I’m working on my new tricks.
Cold Cilantro, Lime, Corn & Rice Salad
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Serves: 4-6
Ingredients
- 2 cups of cooked brown rice (used Minute Rice cooked in broth instead of water)
- 3 cups frozen corn
- 1 sweet red bell pepper
- 2 fresh poblano peppers chopped * or 1 (4.5 ounce) can green chilies, drained
- 6-7 sprigs of cilantro, leaves removed and chopped
- For dressing:
- 2-3 limes juiced, plus zest of 1 lime
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1/2 tsp garlic powder
- I/2 tsp onion powder
- 1/2 tsp Hungarian paprika
- 1/4 cup olive oil
- * if using fresh poblanos, roast them over an open flame or under broiler until the outsides have blistered & are black. Immediately put them in a plastic bag and seal for 5 minutes. Skins will rub off, then just de-seed and chop.
Instructions
- In a large bowl, combine all dressing ingredients, whisk and adjust seasonings to taste.
- Dump in cooked rice and while chopping cilantro and red bell pepper, microwave corn for about 4 minutes to warm it through.
- Chopped red bell pepper, cilantro, corn & poblano/green chiles go into bowl with rice mixture, stir thoroughly.
- Cover bowl and place in refrigerator for at least three hours to chill.
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