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rice salad with corn and kidney beans

(2 ratings)
Kattyw avatar
Recipe by
Kathy W
@Kattyw
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 ratings)
yield 4 serving(s)
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
  • DRESSING
  • 4 1/2 Tbsp
    vegetable oil
  • 3 Tbsp
    white vinegar
  • 1 Tbsp
    tamari
  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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