Summer Rice Salad Recipe

Name: Summer Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears corn, husked; 3 tablespoons olive oil, plus more for brushing corn; Kosher salt and freshly ground black pepper to taste; 1 1/2 cups cooked long-grain white rice; 1 red bell pepper, chopped; 1 cup cherry tomatoes, halved; One 15.5-ounce can kidney beans, drained and rinsed; 4 green onions, sliced; Juice of 1 lemon; 1 teaspoon ground cumin; 1 clove garlic, finely chopped; 2 tablespoons chopped fresh parsley; 1 tablespoon finely chopped fresh mint; 2/3 cup crumbled feta cheese

Servings: persons

2 ears corn, husked
3 tablespoons olive oil, plus more for brushing corn
Kosher salt and freshly ground black pepper to taste
1 1/2 cups cooked long-grain white rice
1 red bell pepper, chopped
1 cup cherry tomatoes, halved
One 15.5-ounce can kidney beans, drained and rinsed
4 green onions, sliced
Juice of 1 lemon
1 teaspoon ground cumin
1 clove garlic, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped fresh mint
2/3 cup crumbled feta cheese

1
Preheat the grill to medium-high heat.
2
Brush the corn with olive oil, and sprinkle with salt and pepper.
3
Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots.
4
Let cool, and use a sharp knife to strip the corn kernels from the cob and into a large bowl.
5
Add the rice, red bell pepper, tomatoes, beans, and green onions, tossing to mix.
6
Whisk together the olive oil, lemon juice, cumin, garlic, parsley, mint, salt, and pepper in a smaller bowl.
7
Fold the dressing into the vegetables, and top with the crumbled cheese.
8
Toss well.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 ears corn, husked, 3 tablespoons olive oil, plus more for brushing corn, Kosher salt and freshly ground black pepper to taste, 1 1/2 cups cooked long-grain white rice, and more.

Yes, Summer Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Rice Salad

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