A bright mix of fresh ingredients makes this salad both colorful and flavorful.
What You'll Need
- Measuring spoons
- Measuring cups
- Cutting board
- Whisk or fork
- Large serving bowl
- serving spoon
Make the dressing: In a large serving bowl, combine lemon juice, olive oil, honey, cumin, and salt. Whisk together with a fork.
Add corn, blueberries, rice, cucumber, onion, and cilantro. Stir together all ingredients to coat them evenly with dressing.
Serve immediately, or cover and refrigerate 1 hour to let flavors meld.
The rice will absorb flavors better if mixed with the dressing while a little warm.
If using leftover cold rice, microwave or steam it briefly to rewarm
If you need to make rice: Bring 1 cup rice, water (2 1/4 cups for brown, 3 cups for wild), and a pinch of salt to a boil. Reduce heat to low and simmer, covered, until the rice is tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand 5 minutes, then fluff with a fork. This basic recipe will make 3 cups of cooked rice so save some for another time.