4 corn, cooked and cooled, removed from cobparsley, chopped
arugula or basil, chopped
Mix with olive oil, salt, and pepper.
Possibly, add tomatoes.
Wild and White Rice Salad
1 cup Basmati or long-grain rice
1 cup wild rice
½ small red onion
3 celery stalks, peeled and minced
1/4 cup fresh parsley
Cook the rices separately, the white according to package directions, the wild for 30-40 minutes in abundant boiling salted water. Drain the rice and run cold water over the grains. Drain thoroughly. Mix with the onion, celery, and parsley in a large bowl. Add the following dressing:
½ cup light olive oil or vegetable oil
1 tsp Dijon mustard
salt and freshly ground pepper to taste
Toss the dressing with the rice to mix throughly. Add salt and pepper to taste. Add either a can of tuna or 1-2 cups of cooked chicken. You can also add another cooked meat or fish you have on hand and/or any cooked vegetables.
This rice salad is also delicious made only with long-grain rice. Adjust proportions accordingly, i.e. use two cups. See below.
Simple Rice Salad
Cook 2 cups Uncle Ben's or Carolina rice according to package directions, usually, with 4 cups boiling water, 2 TBS butter, and some salt for 20 minutes.
While still warm, add olive oil (NOT a heavy extra virgin one, just a regular light-colored one) and lots of chopped parsley and some (maybe ½) purple onion chopped. Add salt and pepper to taste.
For a brunch, this is excellent along with some chicken thighs, preceded by gazpacho. Should serve 10.