Real Recipes From Real Home Cooks ®

rice salad with corn and kidney beans

★★★★★ 2
a recipe by
Kathy W
New Carlisle, OH

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
serves 4
method Stove Top

Ingredients For rice salad with corn and kidney beans

  • 3 c
    cooked basmati rice, cooled
  • 4
    ears corn
  • 1 lg
    green pepper, diced
  • 1 can
    kidney beans, rinsed and drained
  • 1 md
    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

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