Summer Rice Salad

This rice salad is like summer in a plate. Grilled corn, fresh blueberries and juicy tomatoes make this salad a super flavorful side dish for any summer picnic or BBQ. You can have the leftover for lunch too!

📝 Ingredients

• 1 tbsp extra virgin olive oil
• 1 cup RiceSelect Texmati White Rice
• 1 1/4 cups water
• 1 tsp salt
• 2 ears fresh corn
• 2 cups micro greens or Sprouts (you can also use Spring Mix or your favorite greens)
• 1 cup fresh blueberries
• 20 cherry tomatoes, sliced in half
• 4 tbsp roasted and salted sunflower seeds
• 1 Hass avocado, sliced
• Cumin Salad Dressing

👨‍🍳 Instructions

1. 1Heat 1 tablespoons of olive oil in a deep, non stick skillet with a lid. Add rice and cook over medium heat for 3-4 minutes, stirring constantly and making sure the rice gets well coated with the oil
2. 2Add 1 1/4 cups of water and salt. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes, remove from heat and let it sit, covered for 15 minutes. Set aside to cool
3. 3In the meantime, brush corn with olive oil and place in a hot grill pan or hot grill. Cook 2-3 minutes per side. Let it cool and cut corn kernels off the cob
4. 4To assemble the salad, combine cooked rice, corn, greens, blueberries, tomatoes, sunflower seeds and sliced avocado. Add dressing right before serving