Fresh Corn and Tomato Rice Salad

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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.

Inspired by:

recipe updated Jun 8, 2020


  • Mint icon
    as needed
  • Tomato icon
    2 (about 280 g)
  • Feta cheese icon
    Feta cheese
    100 g (about ½ cup)
  • Black pepper icon
    Black pepper
    1 pinch (about 0.13 g)
  • Sea salt icon
    Sea salt
    1 pinch (about 0.41 g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    100 g (about ½ cup)
  • Water icon
    1 L (about 1 kg)
  • Wild rice icon
    Wild rice
    150 g (about ¾ cup)
  • Ear of corn icon
    Ear of corn
    900 g (about 5)


  • kCook icon TM5
  • kCook icon Large mixing bowl
  • kCook icon Varoma dish
  • kCook icon Medium bowl
  • kCook icon Simmering basket
  • kCook icon Tm5 bowl

Step preview

  1. Add mint and sea salt to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Chop - approx 3 sec, speed 6
  4. Then add extra virgin olive oil to the TM5 bowl
  5. Cook - approx 4 min, 70°C, speed 1
  6. Let cool slightly
  7. Cook - approx 4 min, 70°C, speed 1
  8. Blend - approx 1 min, speed 8
  9. Scrape down sides of TM5 bowl
  10. Transfer content of TM5 bowl to medium bowl then set aside
  11. Add water to the TM5 bowl
  12. Add wild rice to the simmering basket
  13. Add ear of corn to the varoma dish then set aside
  14. Steam - approx 15 min, 100°C, speed 3
  15. Place
  16. Steam - approx 15 min, 100°C, speed 4
  17. Remove and let cool
  18. Transfer rice to large mixing bowl
  19. Transfer corn to large mixing bowl
  20. Add tomato and feta cheese to the large mixing bowl
  21. Toss gently with slotted spoon
  22. Drizzle large mixing bowl with content of TM5 bowl
  23. Season with black pepper
  24. Serve
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