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Entertaining Food

Cold Cilantro, Lime, Corn & Rice Salad

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summer

 

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
Author: Kristi Leeper
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
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
  1. In a large bowl, combine all dressing ingredients, whisk and adjust seasonings to taste.
  2. Dump in cooked rice and while chopping cilantro and red bell pepper, microwave corn for about 4 minutes to warm it through.
  3. Chopped red bell pepper, cilantro, corn & poblano/green chiles go into bowl with rice mixture, stir thoroughly.
  4. Cover bowl and place in refrigerator for at least three hours to chill.
3.2.1230

 

 

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About Kristi

Kristi Leeper is a lifelong lover of all things creative and crafty. She likes to touch things, dissect them, figure them out and maybe even reproduce them. Growing up in San Angelo, Texas she was exposed to small town values, but the world was always whispering in her ear to come out and play. Life has led her down a myriad of career paths such as a baker, licensed manicurist, florist, and a high school history teacher. The simple truth is she is good at all of these occupations and being good at a lot of things has served her well in life. She currently works as part-time as the Special Projects Manager for the Museum of the Southwest and for her husband keeping the books straight for the company he owns because he is simply a good boss and let’s her go to yoga whenever she wants.

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Hadley Court is my family’s summer home where I spent my summers as a child. Every day at Hadley Court was a celebration of fine living.
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