Rice Salad

Barbara Scott


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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20 Min
20 Min
No-Cook or Other


  • 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

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.

Printable Recipe Card

About Rice Salad

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

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