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

Stove Top


  • 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

  • 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.

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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