Corn Salad
4 corn, cooked and cooled, removed from cob

parsley, 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.