On those warm summer evenings when you want something light and refreshing, you'll find this chopped salad very appealing. Rice and fresh vegetables are tossed with a lightly sweet dressing that is a nice contrast to the bitter flavor of the escarole.
Make the dish ahead by cooking the rice in the morning, then tossing everything together except for the escarole. Cover the salad and allow the flavors to mingle in the refrigerator during the day. When it's time for dinner, add the escarole, slice up some good crusty bread, and enjoy your meal in the cool of the evening.
Rice and Vegetable Chopped Salad
Active Work Time: 25 minutes * Total Preparation Time: 40 minutes
1 cup basmati rice
1 ear corn, husked
3 tomatoes, chopped
1 zucchini, chopped
1/2 cup chopped green onions
1/2 cup chopped cilantro
4 cups chopped escarole
1/4 cup rice vinegar
1 teaspoon sugar
1 clove garlic, crushed
Combine the rice and 1 1/2 cups of water in a saucepan. Bring to a simmer, then reduce the heat to low. Cover and simmer until the water is absorbed, 15 minutes. Remove the rice from the heat and let stand, covered, for 10 minutes. Fluff the rice with a fork and let it cool to warm.
Grill the corn on outdoor or indoor grill until all sides are lightly charred, about 15 minutes. Keep turning the corn so it will cook evenly. When the corn is cool enough to handle, cut the kernels from the cob.
Toss together the rice, corn, tomatoes, zucchini, green onions, cilantro, and escarole in a serving bowl.
Combine the vinegar, sugar and garlic. Pour over the vegetables and rice and toss lightly to mix evenly. Season the salad with salt and pepper to taste.
6 servings. Each serving: 104 calories; 104 mg sodium; 0 cholesterol; 1 gram fat; 0 saturated fat; 23 grams carbohydrates; 3 grams protein; 1.94 grams fiber.
Napkin and plate from Sur La Table stores. Glass Vegetables from Freehand, Los Angeles.