Real Recipes From Real Home Cooks ®

rice salad

Recipe by
Barbara Scott
Winchester, VA

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.

yield 8 -10
prep time 20 Min
cook time 20 Min
method No-Cook or Other

Ingredients For rice salad

  • 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 md
    **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

How To Make rice salad

  • 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.