Super Roasted Corn and Basmati Rice Salad – Easiest Recipe Ever:- Considering that the Super Roasted Corn and Basmati Rice Salad is a dish that is both energizing and nourishing, it is an excellent option for any event that you may be attending. Along with the aromatic fragrances of basmati rice, fresh veggies, and a sauce that has a tangy flavor, the sweetness of roasted maize is mixed with the aromas of these ingredients.
Super Roasted Corn and Basmati Rice Salad – Easiest Recipe Ever
This salad will not only offer you with a meal that is both satiating and nutritious, but it will also provide you with a joy to your taste buds, regardless of whether it is served as a main course or as a side dish.
Ingredients
For the Salad:
- 1 cup basmati rice
- 2 cups water
- 2 cups corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
Also see : Delicious Greek-Inspired Potato Salad Recipe – Step by Step Guide
Instructions
Prepare the Basmati Rice by Cooking: The basmati rice should be washed under cold water until the water’s color changes to clear. Two cups of water should be brought to a boil in a pot of medium size. When the rice is ready, add it to the pot, reduce the heat to low, cover it, and let it simmer for fifteen to twenty minutes, or until the water is absorbed and the rice is tender. Fluff it with a fork, then let it to cool off.
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). The corn kernels should be spread out on a baking sheet and roasted for fifteen to twenty minutes, or until they have a golden color and a slight burnt appearance. Have them cool down.
Put together the dressing by:
To ensure that the ingredients are thoroughly mixed together, place the olive oil, lime juice, apple cider vinegar, honey, minced garlic, salt, and pepper in a small bowl and whisk them together. Put together the salad by:
Blend together the basmati rice that has been cooked, the roasted corn, the chopped red bell pepper, the cucumber, the red onion, the cherry tomatoes, the cilantro, and the parsley in a large mixing bowl. The salad should be tossed after the dressing has been poured over it until everything is evenly coated.
Provide: Place the salad in the refrigerator or serve it at room temperature. Have fun!
Nutrition
- Calories: 210
- Protein: 4 g
- Carbohydrates: 35 g
- Dietary Fiber: 3 g
- Sugars: 5 g
- Fat: 7 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 35 mg
- Potassium: 250 mg
Tips
It is possible to incorporate protein into this salad by adding grilled chicken, shrimp, or tofu. If you want to make this salad into a complete dinner, you can do so. To create this recipe ahead of time, you can roast the corn and prepare the rice the day before. This will allow you to speed up the preparation process. After removing them from the refrigerator, you should store them in the refrigerator until you are ready to put together the salad.
The addition or substitution of extra vegetables, such as avocados, carrots, or spinach, according to your tastes is not restricted in any way. This allows for a high degree of personalization. It is suggested that you put this salad on the table as a side dish for a barbecue, or that you serve it alongside grilled meats or fish. Each and every one of these combinations is scrumptious.
