Disclosure: I received free samples from Nature’s Earthly Choice to develop this post. All opinions expressed are my own. JUMP TO RECIPE
I’ve served Black Rice and Sweet Summer Corn Salad several times this summer, always to rave reviews. This is one of those side dishes that’s served at room temperature so it’s great for cook-outs, picnics, and buffet tables. It’s easy to prepare, a little bit different, and absolutely delicious, all of which make it perfect for the type of casual dining we seem to crave on carefree summer days. It’s also a great way to showcase sweet summer corn, one of the best foods the season has to offer!
The first time I tried black rice I was immediately smitten. It tasted so wholesome and clean, with a nutty, earthy quality that bore no resemblance to white rice. Not only that, I was mesmerized by its stunning color – more deep purple than black – and I knew this probably meant it was chockfull of antioxidants. I was right. Black rice is particularly high in a powerful type of antioxidant called anthocyanin, the same compound found in blueberries. Anthocyanin is associated with improved brain function and is linked to a reduced risk of cardiovascular disease and cancer. And that’s not all. Compared to white, red, and brown rice, black rice comes out the clear winner, delivering more protein, iron, and fiber than any of the other three. So, if you haven’t tried black rice yet, don’t wait one minute longer. Start with this simple recipe for Black Rice and Sweet Summer Corn Salad before all the summer corn is gone!
My original plan when I began developing the recipe for Black Rice and Sweet Summer Corn Salad, was to include some traditional Genovese basil which is what I grow in my garden every year. However, at the last-minute I decided to go with purple basil instead because it’s color more closely resembles that of the rice. Purple basil is highly aromatic and has hints of clove. Once it’s mixed into the salad it kind of disappears, making the contrast between the corn and rice even more striking. Oddly enough, I had a similar thought process with another ingredient. Initially I planned on using halved cherry tomatoes in this recipe, but decided the deeper color, and savorier flavor, of sun-dried tomatoes was a better match for this dish.
Black Rice and Sweet Summer Corn Salad is vegan, gluten-free, and dairy-free so it’s suitable for a wide variety of dietary needs and preferences. This healthy, whole grain salad earned its rightful place as a staple summer side dish in our family and I’m willing to bet that if you give it a try you and your family will love it too! For other recipes using black rice check out Curried Black Rice Veggie Burgers and Black Rice Salmon Salad with Lemon Dijon Vinaigrette.
If you make Black Rice and Sweet Summer Corn Salad don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- 1 cup Nature’s Earthly Choice black rice
- 4 ears of corn, husks removed
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1½ teaspoons salt
- ¼ teaspoon pepper
- ½ cup julienned sun-dried tomatoes (from an oil packed jar, drained)
- ⅓ cup finely thinly sliced purple basil OR other type of basil
- Cook the black rice according to package directions and let cool.
- Bring a large pot of water to a boil and cook the corn for 3 minutes. Let cool and then cut the corn off the cobs. Set aside.
- In a large bowl whisk together the olive oil, vinegar, garlic, salt, and pepper. Add the black rice, corn, sun-dried tomatoes, and basil. Toss everything together thoroughly.
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