A Summer Sweet Corn Salad with Tomatoes and Wild Rice
This is the summer salad we make when the sweet corn is at its peak. Roasting the corn, tomatoes, and red onion together on one sheet pan turns all three sweeter and takes the raw edge off the onion completely. California wild rice gives it enough chew to count as a hearty lunch. The vinaigrette does the rest.
Ingredients
Salad:
- 1 cup organic wild rice or wild rice blend
- 1 3/4 cups vegetable broth
- 2 TBSP olive oil divided
- 4 ears corn husked
- 2 cups cherry tomatoes halved
- 1 cup thinly sliced red onion
- 1 tsp coarse kosher salt
- ½ tsp black pepper
- 3 cups arugula
- ½ cup roughly chopped toasted walnuts
- 1/4 cup flat leaf parsley
Vinaigrette:
- 1 garlic clove minced
- 1 TBSP honey
- 2 tsp Dijon mustard
- ¼ tsp dried oregano
- 1/2 tsp coarse kosher salt
- 1/4 tsp cracked black pepper
- 2 TBSP red wine vinegar
- ¼ cup olive oil
Instructions
Prepare the wild rice:
- Using a fine mesh sieve, thoroughly rinse the rice under cold water, drain.
- Combine the rice, vegetable broth, and 1 TBSP olive oil in a 2 qt saucepan and bring to a boil.
- Cover with a tight-fitting lid. Reduce the heat to maintain a low simmer and cook for 45 minutes.
- With the lid on, remove from the heat and steam for 10 minutes. Fluff with a fork then spread out on a parchment-lined baking sheet so that the rice can cool completely.
Roast the vegetables:
- Preheat the oven to 400 degrees F.
- On a sheet pan, toss the corn, tomatoes, and red onion with 1 TBSP olive oil, 1 tsp kosher salt and black pepper. Spread them into a single layer across the pan, arranging the tomatoes, so they are cut side up.
- Roast the corn and tomatoes for 30-35 minutes until the corn is golden brown on the edges and the tomatoes are wrinkled.
- While the vegetables are in the oven, make the vinaigrette.
Vinaigrette:
- Whisk the garlic, honey, mustard, oregano, kosher salt, black pepper, red wine vinegar, and olive oil in a small bowl.
To assemble:
- To assemble the salad, combine the cooled rice and arugula in a large bowl. Pour in half the dressing, toss to combine. Transfer to a serving platter.
- Top with the roasted corn, tomatoes and red onions. Sprinkle the toasted walnuts and parsley over the top, drizzling on more dressing right before serving.
Nutrition
Calories: 372kcalCarbohydrates: 42gProtein: 9gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.01gSodium: 897mgPotassium: 531mgFiber: 5gSugar: 11gVitamin A: 961IUVitamin C: 23mgCalcium: 53mgIron: 2mg
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