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Grilled Red Pepper and Corn Salad
Makes Serves 4 to 6. Photo by Catelli
By Catelli


  1. In saucepan, bring broth to boil; stir in rice. Reduce heat; cover and simmer for 10 minutes. Remove from heat; stir in corn. Let stand for 5 minutes or until liquid is absorbed. Spread onto baking tray; let cool slightly.
  2. Meanwhile, preheat grill to high; grease grate well. Toss together peppers, green onions and 1 tbsp (15 mL) of the vinaigrette. Grill peppers for 5 to 8 minutes or until charred and tender. Grill green onions for 2 or 3 minutes or until charred. Cut vegetables into bite-size pieces.
  3. Toss rice and corn with remaining vinaigrette, pesto, lemon zest and juice. Stir in vegetables. Serve immediately or cover tightly and refrigerate for up to 2 days.


  • Adding fresh lemon to salads is an easy way to create bright, light flavours.
  • Substitute 1 tsp (5 mL) dried basil for basil pesto if desired.
  • Alternatively, broil red peppers and green onions until charred.
  • Serve salad with chicken, steak, pork or fish, or add canned white beans to the salad for a vegetarian dish.
  • 2 cups (500 mL) Minute RiceĀ® Premium Whole Grain Brown Rice
  • 2 cups (500 mL) low sodium chicken or vegetable broth
  • 1 cup (250 mL) frozen corn, thawed
  • 2 red peppers, quartered
  • 4 green onions, trimmed
  • 1/3 cup (75 mL) prepared Italian vinaigrette
  • 1 tbsp (15 mL) prepared basil pesto
  • 2 tsp (10 mL) lemon zest
  • 2 tbsp (30 mL) lemon juice