Food of the Week: A Cornucopia of Cobs at Her Active Life

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Food of the Week: A Cornucopia of Cobs

Posted August 25, 2007 at 05:00 PM by Katie Drummond

Section: Her Nutrition, Healthy Eating, Recipes, Vegetarianism

Just in time for the weekend, Her Active Life brings you delicious, nutritious recipes to make with our food of the week. Corn gets the nod this time around, for its versatility and indubitable synonymity with all things summer.

Corn on the Cob

Although available in many cities all year long, late August is peak season for freshly picked corn. Corn is a great source of B vitamins including thiamin, folate, and pantothenic acid. These B vitamins have many health benefits. Folate helps lower levels of homocysteine to promote heart health. Thiamin is associated with better memory and panthathenic acid is an important component of energy production.

Enjoy fresh corn right off the cob, or try it in this brown rice corn salad, perfect as a light dinner or refreshing lunch.

Recipe Profile

Prep Time: 30 minutes

Servings: 4

Perfect For: Outdoor potlucks or as an accompaniment for a tasty barbeque dinner

Ingredients

1.5 cups of brown rice (uncooked)
1 can of black beans
1 red pepper, diced
1 avocado, diced
2 tomatoes, diced
½ cup fresh corn kernels
¼ cup soy sauce
2 tbsp sesame oil (or olive oil)
5 tbsp lemon juice

Cook the rice in 3 cups of water until done. In the meantime, combine the soy sauce, oil, and lemon juice, then set aside. Combine the vegetables and beans, then add the cooked rice and refrigerate.