Best Summer Rice Salad With A Kick Recipes

Summer Rice Salad image

Yield serves 6

Number Of Ingredients 14

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

Steps:

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

Summer rice salad with a kick image

Provided by Amy Bulmer

Time 35m

Number Of Ingredients 9

1 box zataran's dirty rice mix
1 beef boullion cube
1/2 c fresh garden peas, or frozen
1/2 c smoked corn salad - from deli in grocery store
1/4 c currants or golden raisins
1/2 tsp smoked paprika
1 tsp lemon grass, chopped - fresh or dry
1 c cherry tomatoes, red, yellow or orange, halved.
1/3 c bacon pieces

Steps:

1. Make the rice mix as directed, adding the bouillon cube. Then, add to this mixture the smoked corn salad, green peas, currants, bacon and cherry tomatoes. Mix well. Incorporate smoked paprika and lemon grass last, mix well. Serve warm or chilled. Enjoy!