Rice Salad

Kathy W

By
@Kattyw

Sweet, crunchy, tangy. What a great combination!
This colorful salad is perfect for picnics and carry-ins.
Pinched (and tweaked) this from "The Compassionate Cook"


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Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Method:
Stove Top

Ingredients

3 c
cooked basmati rice, cooled
4
ears corn
1 large
green pepper, diced
1 can(s)
kidney beans, rinsed and drained
1 medium
sweet onion, diced

DRESSING

4 1/2 Tbsp
vegetable oil
3 Tbsp
white vinegar
1 Tbsp
tamari
1 1/2 tsp
prepared mustard
1 1/2 tsp
prepared horseradish
a generous pinch of sugar, just enough to take the "edge" off - the dressing is supposed to be tangy, not sweet

Step-By-Step

1Microwave corn, 2 ears at a time, for 3 1/2 minutes. Remove husks and silks, cool and cut kernels from cobs.
2Place corn in large bowl with rice, peppers, kidney beans and onion.
3Combine dressing ingredients and pour over corn and rice mixture and mix well.

About this Recipe

Course/Dish: Rice Sides, Other Salads
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian