Comino Corn and Rice Salad

From: Aunt Cookie

On May 6, 2008

Great salad! I used minced peperoncini instead of jalapenos (it was all I had on-hand), but otherwise followed the recipe closely. I don't think I would change a thing. This salad improves a LOT if you let it sit for a while, so make sure to give it a chance to "rest" in the refrigerator. Thanks for posting this!

From: PaulaG

On Jul 4, 2007

I usually cook rice ahead of time and have it in the freezer in 1 cup portions. The precooked rice made quick work of preparation. I used a combination of yellow and white corn. The oil was reduced by 2 tablespoons. The salad was made in the morning and served for an early dinner.

From: Kumquat the Cat's friend

On Jul 6, 2007

Was suprised by the somewhat tepid reviews for this salad, as I thought it was sublime! I also appreciated the interplay between the sweet, salty and spicy. I started by adding about one (whole) pickled jalapeno pepper but ended up putting the rest in the next day. I also used kalamata olives and green olives stuffed with pimentos and substituted honey for molasses. Otherwise I cooked the rice in vegetable broth and then halved the salt. I really liked this a lot, and ate it for breakfast the next day which is a sure sign of a very successful recipe. Thanks very much for posting!

From: evelyn/athens

On Jul 1, 2007

I made up this salad because I thought it would be a good prospect to bring along to the beach with us, and it didn't disappoint. I used a hot banana pepper for the jalapeno, and kalamata olives for the black (the green olives I used were just the regular, pimento-stuffed ones). I added considerably more red onion (I didn't measure, I just used a whole, small one). I was all out of molasses, so I used honey in its place. Very taste, and very pretty, too.