Pineapple and Corn Mixed Rice Salad

Monday, 7 January 2019 12:37:00 pm Pacific/Auckland

To remove the kernels from the corn safely cut down the side of the cob to remove the kernels. Then rotate the cob so the flat (cut) end is on the bottom against the board. Continue cutting and rotating the corn until all the kernels are removed.

Serves 4 - 6

INGREDIENTS

1-2 cups cooked mixed grain rice (increase the rice to extend this to feed up to 8 as a side)
1-2 corn cobs, husked and kernels removed
1 red onion, peeled and finely chopped
Red chilli, deseeded and diced (optional)
1 teaspoon smoked paprika
1 pineapple, peeled and cored and cut into chunks
1 bunch coriander, well washed and chopped roughly
1 red capsicum, deseeded and diced
2 ripe tomatoes, diced
2 cups cooked mixed grain rice, cooled
Juice of 2 limes or lemons
¼ cup cider vinegar
¼ cup extra virgin olive oil
Salt and pepper to taste

METHOD

Heat a fry pan with a little cooking oil and cook the corn kernels with the red onion, chilli and paprika for 2-3 mins or until softened and smelling aromatic.

Remove from the heat and allow to cool.

In a large bowl mix the pineapple with the remaining vegetables and cooked rice.

Make a quick vinaigrette by combining the lime juice with the cider vinegar and extra virgin olive oil , salt and pepper in a jar with a tight fitting lid and shake well to combine.

Tip the vinaigrette out over the vegetables and pineapple, add the cooked corn and mix well to combine.

Posted in Salad Recipes By

Ally Hetherington

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