We got a jump on summer with the sample dish we served at the Chico farmers market this week. I've had a few requests for the recipe, so I'll post it here. It's a bit out of season for some of the ingredients still, so let me extend an apology to all the locavores out there. Unless you canned some fresh corn last summer, you may have to wait a while to make this dish.
Summer Fiesta Salad
2 cups Massa Organics brown rice (uncooked)
2 cups fresh corn (off the cob)
4 stalks celery, chopped
1 red pepper, chopped
1 Jalapeno pepper, seeded and chopped
1 bunch cilantro, chopped
½ red onion, chopped
Dressing: Combine together:
1/3 cup olive oil
¼ cup cider vinegar
1 tsp. cumin
1 tsp, crushed garlic
Salt and pepper to taste
Cook rice according to directions. If using fresh corn, boil for 3 minutes and cool. Combine ingredients in bowl and mix with dressing. Chill for at least 2 hours for flavors to set.
Recipe by Karen Avis, Fresh Approach Catering
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1 comment:
This salad looks fabulous! Can't wait to try it this summer.
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