Corn & Wild Rice Salad with Arugula, Tomatoes & Avocado

Corn & Wild Rice Salad

with Arugula, Tomatoes & Avocado

35 MIN
$14.99 2-4 Servings
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From the Test Kitchen

This colorful salad combines sweet corn, arugula, pickled jalapeños, tomatoes, and our red rice blend—brought together with a bright lime dressing. You'll top it all off with slices of creamy avocado, cotija cheese, and crunchy toasted pepitas.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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Nutrition Label
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fresh
ingredients
Corn & Wild Rice Salad with Arugula, Tomatoes & Avocado
Title
  • ½ cup Red Rice Blend
  • 2 ears Of Corn
  • 4 oz Grape Tomatoes
  • 1 Lime
  • 2 Scallions
  • 2 oz Arugula
  • 2 tsps Honey
  • 2 Tbsps Raw Pepitas
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Avocado
  • 2 Tbsps Grated Cotija Cheese
step-by-step
instructions
Cook the rice & corn
1 Cook the rice & corn

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Once the pot of water is boiling, add the rice. Cook, uncovered, 28 minutes. Carefully add the corn kernels. Continue to cook 2 to 3 minutes, or until the rice is cooked through and the corn is tender. Drain thoroughly. Rinse under cold water 30 seconds to cool slightly.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, halve the tomatoes. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then thinly slice. Halve the lime. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a large bowl, combine the honey, halved tomatoes, sliced white bottoms of the scallions, the juice of both lime halves, and a drizzle of olive oil; season with salt and pepper. Stir to thoroughly combine.

Toast the pepitas
3 Toast the pepitas

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl and immediately season with salt.

Make the salad & serve your dish
4 Make the salad & serve your dish

To the bowl of dressed tomatoes, add the cooked rice and corn, arugula, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the sliced avocado, sliced green tops of the scallions, cotija, and toasted pepitas. Enjoy!

Tips from Home Chefs

Cook the rice & corn
1 Cook the rice & corn

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Once the pot of water is boiling, add the rice. Cook, uncovered, 28 minutes. Carefully add the corn kernels. Continue to cook 2 to 3 minutes, or until the rice is cooked through and the corn is tender. Drain thoroughly. Rinse under cold water 30 seconds to cool slightly.

2 Prepare the remaining ingredients

Meanwhile, halve the tomatoes. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then thinly slice. Halve the lime. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a large bowl, combine the honey, halved tomatoes, sliced white bottoms of the scallions, the juice of both lime halves, and a drizzle of olive oil; season with salt and pepper. Stir to thoroughly combine.

Prepare the remaining ingredients
Toast the pepitas
3 Toast the pepitas

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl and immediately season with salt.

4 Make the salad & serve your dish

To the bowl of dressed tomatoes, add the cooked rice and corn, arugula, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the sliced avocado, sliced green tops of the scallions, cotija, and toasted pepitas. Enjoy!

Make the salad & serve your dish
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