Corn Casserole
Enjoy this versatile dish warm as a side dish or chilled as a summer salad.
Servings: 6
Ingredients:
-
1/3 cup (75 mL) parboiled rice
3 cups (750 mL) corn
1 can (14 oz/398 mL) kidney beans, drained and rinsed
1 cup (250 mL) chopped sweet red pepper
1/2 cup (125 mL) chopped celery
1/3 cup (75 mL) chopped green onions
1/4 cup (50 mL) chopped fresh parsley
1 tbsp (15 mL) chopped jalapeno pepper (optional)
Dressing:
1/4 cup (50 mL) white_wine_vinegar
2 tbsp (25 mL) olive oil
1 tsp (5 mL) cumin
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Dash hot pepper sauce
Preparation:
In 8-cup (2 L) casserole, microwave rice and 3/4 cup (175 mL) water, covered, at High for 4 to 7 minutes or until boiling. Microwave at Medium (50%) for 7 to 9 minutes or until rice is tender, rotating twice. Transfer to serving bowl; cover and let stand for 5 minutes. In same casserole, microwave corn and 1/4 cup (50 mL) water, covered, at High for 10 to 12 minutes or until tender, stirring once. Drain if necessary; stir into rice. Add beans, red pepper, celery, onions, parsley, and jalapeno (if using).
Dressing: Whisk together vinegar, oil, cumin, salt, pepper and hot pepper sauce; drizzle over salad and toss lightly.
Tags:
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