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Sausage, Sweet Corn and Rice Salad


  • 1 tablespoon olive oil
  • 3 Aidells Chicken and Apple Sausage links, chopped
  • 2 cups uncooked fresh corn kernels
  • 2 cups freshly cooked long-grain white rice
  • 1 cup chopped mozzarella or other smoked cheese
  • 1/2 cup pine nuts, toasted
  • 1 bunch watercress, leaves only
  • Mustard Vinaigrette (recipe below)

Cooking Instructions

  1. Heat the oil in a heavy skillet over medium heat and fry the sausage for 4 minutes. Add the corn and cook 3 minutes longer.
  2. Place cooked rice in a large bowl, add hot sausage mixture and cheese. Toss lightly and add pine nuts and watercress. Pour Mustard Vinaigrette over the salad and toss.
  3. Mustard Vinaigrette - 1 tablespoon Dijon mustard, 2 tablespoons red wine vinegar, 1/2 cup olive oil and salt and pepper to taste.