RICE SALAD WITH CORN AND KIDNEY BEANS

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Rice Salad with Corn and Kidney Beans image

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"

Provided by Kathy W @Kattyw

Categories     Rice Sides

Number Of Ingredients 12

3 cup(s) cooked basmati rice, cooled
4 - ears corn
1 large green pepper, diced
1 can(s) kidney beans, rinsed and drained
1 medium sweet onion, diced
DRESSING
4 1/2 tablespoon(s) vegetable oil
3 tablespoon(s) white vinegar
1 tablespoon(s) tamari
1 1/2 teaspoon(s) prepared mustard
1 1/2 teaspoon(s) prepared horseradish
- a generous pinch of sugar, just enough to take the "edge" off - the dressing is supposed to be tangy, not sweet

Steps:

  • Microwave corn, 2 ears at a time, for 3 1/2 minutes. Remove husks and silks, cool and cut kernels from cobs.
  • Place corn in large bowl with rice, peppers, kidney beans and onion.
  • Combine dressing ingredients and pour over corn and rice mixture and mix well.

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