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Green Rice Salad with Grilled Peaches and Sweet Corn

I love summer salads, but sometimes need a little more substance to leave me satisfied. This recipe is an unexpected blend of grilled fruits and raw corn and offers the best of both worlds: light, crisp and refreshing flavor but hearty enough to keep me full. Prep the rice in advance and you have a delicious salad you can throw together all week long. You could easily sub in quinoa or cauliflower rice for the brown basmati and the “green” sauce is absolutely delicious as a dressing if you have leftovers.  If you need a little more protein, add crushed walnuts over top. 


¾ cup brown basmati rice

½ cup Kite Hill vegan ricotta, crumbled

1 ear organic corn

2 medium-ripe peaches, pitted and cut into wedges 

2 cups baby greens, your choice 

¼ cup cilantro

Sauce Ingredients:

½ cup chopped cilantro

¼ cup flat leaf parsley

1 small jalapeno, seeded and chopped

Juice of 1 lime

1 T. olive oil

2 T. water

Sea Salt


Pre-heat grill.

Cook brown basmati rice according to package directions. Once it’s finished cooked, transfer to a large mixing bowl and set in the fridge to cool.

Combine sauce ingredients in a large mason jar. Using an emersion blender blend ingredients until the sauce is relatively smooth. Add a little more water if necessary. Salt to taste.

I prefer to keep the corn raw. It adds great texture that pairs especially well with a salad like this. Using a large sharp knife, cut the kernels from the cob.

Once grill is warmed, brush peach wedges with olive oil and grill for 2-3 minutes on each side.

Once the rice is cool to the touch, fold in the sauce and corn with a wooden spatula. Mix until evenly coated.

Scoop onto a bed of baby greens. Add grilled peaches, vegan ricotta, and cilantro.



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