Chilled Rice Corn Salad Recipes

COLD RICE SALAD

Cold Rice Salad image

Provided by Melissa d'Arabian : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups long-grain white rice, rinsed
Salt
1 cup peas, blanched
1/2 red bell pepper, chopped
1/4 red onion, thinly sliced and soaked in ice water for 10 minutes
2 tablespoons rice wine vinegar
Salt and freshly ground black pepper
6 tablespoons vegetable oil
1 teaspoon toasted sesame oil

Steps:

For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.

CHILLED RICE SALAD

Chilled Rice Salad image

My family really enjoys this salad during the summer months. I usually have to double it because everyone goes for seconds.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
1 teaspoon canola oil
12 pimiento-stuffed olives, sliced
4 green onions, thinly sliced
1/2 medium green pepper, chopped
2 jars (6-1/2 ounces each) marinated artichoke hearts, marinade drained and reserved
1/3 cup mayonnaise
1/2 to 3/4 teaspoon curry powder

Steps:

Prepare rice mix according to package directions, except substitute 1 teaspoon oil for butter called for. Cool. , Add the olives, green onions and green pepper; toss to mix. Cut the artichokes into quarters and add to rice mixture; set aside. In a small bowl, combine the mayonnaise, curry powder and reserved marinade; blend well. Pour over rice mixture; toss to mix. Cover and chill for at least 2 hours.

Nutrition Facts : Calories 211 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 644mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

COLD RICE SALAD

Cold Rice Salad image

Either you like it or hate, it but at least try it! Serve with fruit and rolls.

Provided by Colleen

Categories Salad Grains Rice Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 13

Ingredients

2 cups water
1 cup uncooked white rice
3 eggs
1 tablespoon olive oil
2 boneless skinless chicken breasts, bite-size pieces
3 tablespoons olive oil
1 teaspoon vinegar
1 teaspoon salt
¼ teaspoon pepper
1 cup tomatoes, diced
1 bunch raw broccoli, with stalk, chopped
1 cup frozen peas, thawed
1 cup frozen corn kernels, thawed

Steps:

Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

Nutrition Facts : Calories 300 calories, Carbohydrate 30.2 g, Cholesterol 105.3 mg, Fat 11.1 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 2.1 g, Sodium 447.9 mg, Sugar 3 g

SWEET CORN AND BASMATI RICE SALAD

Sweet Corn and Basmati Rice Salad image

Categories Salad Rice Side Sauté Fourth of July Picnic Vegetarian Buffet Pecan Corn Summer Healthy Vegan Watercress Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoon extra-virgin olive oil
3 large ears yellow corn, husked
1 cup chopped green onions
2 1/4 cups water
1 1/2 cups basmati rice*
1/2 teaspoon salt
1 1/4 cups coarsely chopped toasted pecans
3 bunches watercress (about 12 ounces total), stems discarded

Steps:

Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.
Using large sharp knife, cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions; sauté 30 seconds. Add corn; sauté until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Rewarm corn mixture over medium heat and rewhisk vinaigrette before using.)
Bring 2 1/4 cups water to boil in heavy medium saucepan. Rinse rice in strainer. Add rice and § teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
Mix rice, corn mixture and pecans in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
*Available at Indian markets and many supermarkets.

SOUTHWEST RICE AND CORN SALAD WITH LEMON DRESSING

Southwest Rice and Corn Salad with Lemon Dressing image

Provided by Bon Appétit Test Kitchen

Categories Side Picnic Vegetarian Quick & Easy High Fiber Lemon Avocado Corn Bell Pepper Healthy Low Cholesterol Potluck Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 8 side-dish servings

Number Of Ingredients 10

Ingredients

1 cup long-grain white rice
1/4 cup fresh lemon juice
4 tablespoons olive oil, divided
1 1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
1 cup chopped fresh poblano chiles or green bell pepper
1 cup diced seeded yellow bell pepper
1 cup 1/2-inch cubes yellow zucchini
1 avocado, halved, peeled, diced
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro

Steps:

Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.

CHILLED RICE SALAD

Chilled Rice Salad image

Make and share this Chilled Rice Salad recipe from Food.com.

Provided by Dancer

Categories Onions

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cooked brown rice
1/2 cup raisins
1/2 cup shredded carrot
1 tablespoon sesame seeds
2 tablespoons pumpkin seeds
1 tablespoon minced onion
3 tablespoons rice wine vinegar
2 tablespoons maple syrup

Steps:

In large bowl, combine all ingredients.
Refrigerate at least 1 hour prior to serving to allow flavors to blend.

Nutrition Facts : Calories 232.4, Fat 4, SaturatedFat 0.7, Sodium 14.5, Carbohydrate 46.9, Fiber 3.3, Sugar 17.5, Protein 4.4

COLD WILD RICE SALAD

Cold Wild Rice Salad image

A refreshing, delicious, colorful wild rice salad that is served cold. Great as a main dish or side dish.

Provided by Karen Quinn

Categories Rice Salad

Time 4h45m

Yield 16

Number Of Ingredients 18

Ingredients

4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®)
8 ½ cups chicken broth
½ cup pine nuts
2 teaspoons walnut oil
1 cup roughly chopped walnuts
1 medium green bell pepper, minced
1 medium yellow bell pepper, minced
1 medium red bell pepper, minced
1 cup minced celery
1 cup dried cranberries
½ cup thinly sliced scallions
⅔ cup rice vinegar
½ cup coarsely chopped fresh basil
2 tablespoons Dijon mustard
1 clove garlic, minced
¼ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
¼ cup walnut oil

Steps:

Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
Add dressing the the rice salad and toss well. Chill for 4 hours before serving.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 43.5 g, Cholesterol 3.2 mg, Fat 22.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1296.1 mg, Sugar 8 g

CHILLED CORN AND CRAB SALAD

Chilled Corn and Crab Salad image

A little spicy crab goes a long way in a sweet and spicy chilled salad, with fresh corn and minced hot red pepper.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
3 cups fresh corn kernels (from about 6 ears of corn)
1 small red onion, finely chopped (about 1/2 cup)
2 tablespoons fresh lemon juice
Pinch of sugar
1 teaspoon minced, seeded hot red chile, such as red Thai chile
3 ounces lump crabmeat (about 3/4 cup)
1 tablespoon coarsely chopped fresh basil, plus small leaves for garnish
1/2 teaspoon coarse salt
Freshly ground pepper, to taste

Steps:

Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onion. Let cool.
Whisk together lemon juice and sugar. Drizzle in remaining tablespoon plus 2 teaspoons oil, whisking until combined.
Combine corn-onion mixture, chile, crabmeat, and basil. Gently stir in lemon dressing, salt, and pepper. Cover, and refrigerate until chilled, at least 30 minutes (or up to 2 hours). Serve garnished with basil leaves.

Nutrition Facts : Calories 200 g, Cholesterol 24 g, Fiber 4 g, Protein 9 g, SaturatedFat 1 g, Sodium 243 g

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