Best 3 Chilled Rice Corn Salad Recipes

Indulge in a refreshing and vibrant chilled rice corn salad, a delightful medley of flavors and textures that will tantalize your taste buds. This salad is a perfect side dish for summer gatherings, potlucks, or as a light and healthy lunch option. With its colorful combination of cooked rice, sweet corn, crisp red onion, crunchy celery, and a tangy dressing, this salad is sure to be a crowd-pleaser.
In addition to the classic chilled rice corn salad, this article also features two variations to cater to different preferences. The Mexican-inspired version adds a zesty twist with the incorporation of black beans, corn, and a chili-lime dressing, while the Asian-inspired version introduces a unique blend of flavors with the use of edamame, shredded carrots, and a sesame-ginger dressing. Whether you prefer a classic, Mexican, or Asian-inspired twist, these chilled rice corn salads offer a variety of options to suit your taste.

Check out the recipes below so you can choose the best recipe for yourself!

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

CHILLED RICE & CORN SALAD

Chilled Rice & Corn Salad image

I wanted to create a new, healthy side dish for Mexican night. This one was a winner!

Provided by Angela Butkovich @abutkov

Categories Vegetables

Number Of Ingredients 8

Ingredients

2 cup(s) brown rice, cooked
1 can(s) black beans, drained and rinsed
1 can(s) corn, drained and rinsed
1 can(s) rotel (with juice)
2 teaspoon(s) dried diced onion
1/2 teaspoon(s) chili powder (cayenne would be good too)
1/4 cup(s) italian dressing, fat-free
- salt and pepper to taste

Steps:

Mix together all ingredients.
Refrigerate for at least 1 hour.
Serve over shredded lettuce and topped with light sour cream if desired.

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.

### Tips: - **Use fresh, high-quality ingredients.** This will make a big difference in the flavor of your salad. - **Cook the rice until it is al dente.** This means that it should be cooked through but still have a slight bite to it. - **Let the rice cool completely before adding it to the salad.** This will help to prevent the salad from becoming soggy. - **Use a variety of vegetables in your salad.** This will add flavor, texture, and color. - **Don't be afraid to experiment with different dressings.** There are many different types of dressings that can be used with this salad. - **Make sure to chill the salad before serving.** This will help to keep it refreshing and flavorful. ### Conclusion: Chilled rice corn salad is a delicious and easy-to-make side dish that is perfect for summer cookouts and potlucks. It is also a great way to use up leftover rice. With its colorful vegetables, creamy dressing, and refreshing flavor, this salad is sure to be a hit with everyone who tries it.

Tips:

Use fresh, high-quality ingredients.
Cook the rice until it is al dente.
Let the rice cool completely before adding it to the salad.
Use a variety of vegetables in your salad.
Don't be afraid to experiment with different dressings.
Make sure to chill the salad before serving.

Conclusion:

Chilled rice corn salad is a delicious and easy-to-make side dish that is perfect for summer cookouts and potlucks. It is also a great way to use up leftover rice. With its colorful vegetables, creamy dressing, and refreshing flavor, this salad is sure to be a hit with everyone who tries it.