Comino Corn and Rice Salad
75 mins (prep 15, cooking 60)
14 ingredients
4-6 servings
Cheryl and Bill Jamison have some great recipes. This is one from the Border Cookbook and really wakes up your taste buds with the interplay between the sweet corn, salty olives and spicy seasonings. My family loves it in the summer when you can cut the corn right off of the cob. I like to throw it together in the morning before work and serve it for dinner with grilled meats.

Categories:  salad , pasta,-rice-and-grains , rice , low-sat.-fat , free-of... , <-4-hours , low-in... , corn , time-to-make , low-protein , egg-free , vegan , low-cholesterol , lactose-free , vegetarian , vegetable ,
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Serving Size (178.23 g)
Servings 4
Amount per Serving
Calories 624.4 Calories from Fat 216.18
% Daily Value *
Total Fat 24.02g 147.83%
Saturated Fat 2.99g 59.73%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 687.16mg 114.53%
Total Carbohydrate 95.27g 127.02%
Dietary Fiber 0.99 g 15.84%
Sugars 1.09 g %
Protein 12.08g 96.68%
Vitamin A 211.2IU% Vitamin C 1.33mg%
Calcium 34.77mg% Iron 4.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cooked rice, pickled jalapeno pepper, red onions, cumin seed