Rice Salad with Corn and Kidney Beans

Kathy W


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"


★★★★★ 2 votes

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


4 1/2 Tbsp
vegetable oil
3 Tbsp
white vinegar
1 Tbsp
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

How to Make Rice Salad with Corn and Kidney Beans


  • 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.

Printable Recipe Card

About Rice Salad with Corn and Kidney Beans

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

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