Summer Recipes

• 2 cups cooked corn kernels
• 14 grape tomatoes, halved lengthwise
• 1 jalapeno, minced
• 3 green onions, sliced thinly crosswise
• ¼ cup chopped cilantro
• 1 tablespoon plus 1 teaspoon red wine vinegar
• ½ teaspoon kosher salt
• 3 tablespoons olive oil
• 1/8 teaspoon black pepper
• 1 avocado, peeled, seeded, and diced

1. Combine the corn, tomatoes, jalapeno, onions, and cilantro in a medium bowl and mix well.
2. Add red wine vinegar, olive oil, pepper, and salt, and mix. Add the avocado and mix gently until well combined.

• 3 cups lightly salted water
• 1 ½ cups back rice, rinsed and drained
• 3 ripe mangoes, peeled, pitted, and diced
• 4 green onions, thinly sliced
• ¾ cup pomegranate seeds
• ¼ cup fresh basil
• 1 ripe avocado

• 1/3 cup pomegranate or orange juice
• 1/3 cup extra virgin olive oil
• 2 tablespoons honey
• 2 teaspoons Dijon mustard
• Kosher salt
• Black pepper

1. Bring water to a boil in a medium saucepan over high heat. Add the rice and reduce the heat. Cover and simmer for 35-45 minutes. The rice should be tender but slightly chewy. Remove from heat, let stand, and covered for 10 to 15 minutes. Transfer to a large serving bowl and let cool. Add the mangoes, pomegranate seeds, scallions, and basil to the serving bowl.
2. Combine all the dressing ingredients in a glass jar. Seal tightly and shake well. Right before serving, peel, pit, and dice the avocado, and add the avocado and dressing to the rice mixture. Toss gently to combine.