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Spring Onion & Corn Salad


  • 1 garlic clove, pressed or minced
  • 2 tablespoons RR&Co Wild Greens & Citrus Oxymel, to taste
  • 2 tablespoons olive oil, or to taste
  • ½ teaspoon salt
  • 1 ½ teaspoons cumin
  • 3 ½ cups corn kernels
  • 1 ½ cups cooked rice
  • 3 med spring onions with greens chopped
  •  ½ cup chopped fresh greens (spinach or kale)
  • Chopped parsley, basil or cilantro, optional


Briefly sauté fresh or frozen corn kernels in skillet. Let cool. Place cooked rice, chopped spring onions, and chopped greens in bowl. In separate small bowl, add crushed or minced garlic, cumin, RR&Co Wild Greens & Citrus Oxymel, olive oil and salt. Blend well.  Add corn to the rice mixture and stir gently. Pour the oxymel blend over the salad and fold together. Toss with optional herbs.  Let salad rest at room temperature for a few hours. Serve at room temperature, or refrigerate and serve cool.