Rice Salad

Barbara Scott

By
@Feebs17

I like cold salads during the summer and came up with this one when I was in the mood for rice. I hope you like it as much as my family does. Enjoy.


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Rating:

Serves:

8-10

Prep:

20 Min

Cook:

20 Min

Method:

No-Cook or Other

Ingredients

2 c
basmati rice, cooked per instructions
1
14.5 oz. can black beans, rinsed and drained
1
14.5 oz. can corn, drained
1/2
med. onion, finely chopped
3 medium
**tomatoes, deseeded and chopped small
1
medium cucumber, deseeded and chopped fine
1
rounded 1/2 tsp. garlic powder
3/4 c
sliced black olives
1 c
finely shredded cheddar cheese
1 pkg
hidden valley ranch dressing, prepared according to instructions
3/4
to one cup kraft italian red pepper dressing
1
red pepper, diced
1/2
tsp. salt

Directions Step-By-Step

1
Cook Basmati rice according to instructions. Let cool.
2
Mix all ingredients together. If too dry add more of the Italian Red Pepper dressing.
3
** Using grape tomatoes is easier. Cut them in half and use instead of going to the trouble of cutting up the tomatoes.

About this Recipe

Course/Dish: Rice Sides, Other Salads
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy