Corn Casserole
This recipe makes 6 servings
Enjoy this versatile dish warm as a side dish or chilled as a summer salad.
Ingredients
- 1/3 cup parboiled rice
- 3 cups corn
- 1 can (14oz) drained and rinsed kidney beans
- 1 cup chopped sweet red peppers
- 1/2 cup chopped celery
- 1/3 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1 tbsp chopped jalapeño peppers, optional
- Dressing
- 1/4 cup white wine vinegar
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp 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.
- Keywords : Sides; Vegetarian; Microwave; Corn; Rice; Beans; Green onions;
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