4 P.M. INTERVIEW: Harvest of the Month-Corn
Ruth Chipps, a Registered Dietitian with Jackson in Action, shares a recipe for the Harvest of the Month-Corn.
CORN SALAD WITH BASIL
Stir the vinaigrette:
1 1/2 Tbsp olive oil
2 Tbsp. fresh basil (or 2 ts. dried basil - Can use other fresh herbs -- show method to CHOP / with overhead camera)
3 Tbsp. vinegar
1 Tbsp. Dijon mustard
1 teaspoon fresh garlic or 2 Tbsp green onions or garlic, minced
Pinch of salt and pepper
1 1/2 c. brown rice or quinoa
1 1/2 cups fresh corn kernels (previously cooked) or frozen corn (thawed/drained)
2 cups halved cherry tomatoes
¼ c. thin sliced red onions
Stir together and enjoy right away or refrigerate for later. Remember for Nutrition Month... think about fiber. Other ways to meet teh daily goal of 25 - 35 grams is whole grain cereals, beans/legumes fruits and vegetabables. Aim for 5 fruits and vegies/day and make have of grains whole.