Fresh Corn and Tomato Rice Salad

by

Tenina Holder

Posted September 17, 2019 (Last updated December 21, 2021)

Serves

4

Total Time

45mins

Calories

700

This rice salad is pretty awesome as a light lunch or the perfect accompaniment on a larger scale to anything you need a solid salad for! Enjoy.

recipe-image
    Ingredients

  • Tomato icon
    Tomato200 gdiced
  • Feta cheese icon
    Feta cheese100 gcrumbled
  • Black pepper icon
    Black pepper1 pinchfreshly ground
  • Mint leaves icon
    Mint leavesas needed
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 pinch
  • Extra virgin olive oil icon
    Extra virgin olive oil100 g
  • Water icon
    Water1 L
  • Black rice icon
    Black rice150 g
  • Ear of corn icon
    Ear of corn900 g
    Method

  • 1. Add mint leaves and pink Himalayan salt flakes to the TM5 bowl
  • 2. Chop with MC in place 3 sec, speed 6
  • 3. Then add extra virgin olive oil to the TM5 bowl
  • 4. Cook 4 min, 70°C, speed 1
  • 5. Let cool slightly
  • 6. Blend with MC in place1 min, speed 8
  • 7. Scrape down sides of TM5 bowl
  • 8. After scraping, blend again for 1 minute on speed 8
  • 9. Remove from bowl and set aside
  • 10. Fill bowl to the 1L mark
  • 11. Add black rice to the simmering basket
  • 12. Add ear of corn to the varoma dish then set aside
  • 13. Steam - approx 15 min, 100°C, speed 3
  • 14. Place the Varoma with the corn on top of the bowl and steam a further 15 min/100°C/speed 4
  • 15. Remove both the corn and the rice and cool
  • 16. Cut the corn off the cob and place into a large mixing bowl with the rice
  • 17. Add tomato and feta cheese to the large mixing bowl
  • 18. Drizzle generously with the Mint Herb Oil and add black pepper
  • 19. Serve on the day it is made

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