Rice Salad with Corn, Bacon and Pimentos
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
This cold Rice Salad with Corn, Bacon and Pimentos is the perfect summertime dish! You'll love the light and creamy buttermilk dressing and the bright,
fresh herbs.
Course: Lunch or Dinner, Salad, Side Dish
Cuisine: American, Southern
Keyword: cold rice salad, creamy rice salad, Rice Salad
Servings: 5 cups (approximately)
Calories: 265 kcal
Author: Blair
Ingredients
list of 12 items
¼ cup buttermilk
¼ cup freshly-grated Parmesan cheese
2 tablespoons mayonnaise
1 ½ teaspoons apple cider vinegar
2 cups cooked rice, at room temperature (I use basmati rice or long-grain white rice, but brown rice will also work)
2 cups fresh corn off the cob or thawed frozen whole kernel corn
8 ounces diced pimentos, drained
¾ cup thinly sliced green onions, divided
3 slices bacon, cooked and chopped
2 tablespoons chopped fresh basil, or more to taste
1 tablespoon minced fresh dill, or more to taste
Salt and pepper, to taste
list end
Instructions
list of 2 items
1. In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan cheese, and vinegar until combined.
2. In a large bowl, toss together rice, corn, pimentos, ½ cup of the green onions, bacon, basil and dill. Stir in the dressing and toss to coat. Taste
and season with additional salt, pepper or fresh herbs. Sprinkle with the remaining ¼ cup of green onions. Serve cold or at room temperature.
list end
Recipe Notes
• If using fresh corn, there's no need to cook the corn first. Just cut it off of the cob and stir it into the salad. The corn will absorb the dressing
as it sits and soften up slightly, but it will still maintain a nice, crisp texture.
• If using frozen corn kernels, thaw the corn and drain off any excess liquid before stirring it into the salad.
• I love the fresh basil and dill in this dish, but you can substitute with any of your favorite herbs. Try thyme, parsley or rosemary!
• What to put in rice salad: Feel free to get creative and mix-in any of your other favorite summer vegetables. Try finely-diced sweet bell pepper (instead
of the jarred pimentos), diced cucumber, diced zucchini or squash, or halved cherry tomatoes.
Nutrition Facts
Rice Salad with Corn, Bacon and Pimentos
Amount Per Serving (1 cup)
Calories 265 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 242mg11%
Potassium 312mg9%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 5g6%
Protein 8g16%
Vitamin A 1575IU32%
Vitamin C 45mg55%
Calcium 93mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
This cold Rice Salad with Corn, Bacon and Pimentos is the perfect summertime dish! You'll love the light and creamy buttermilk dressing and the bright,
fresh herbs.
Course: Lunch or Dinner, Salad, Side Dish
Cuisine: American, Southern
Keyword: cold rice salad, creamy rice salad, Rice Salad
Servings: 5 cups (approximately)
Calories: 265 kcal
Author: Blair
Ingredients
list of 12 items
¼ cup buttermilk
¼ cup freshly-grated Parmesan cheese
2 tablespoons mayonnaise
1 ½ teaspoons apple cider vinegar
2 cups cooked rice, at room temperature (I use basmati rice or long-grain white rice, but brown rice will also work)
2 cups fresh corn off the cob or thawed frozen whole kernel corn
8 ounces diced pimentos, drained
¾ cup thinly sliced green onions, divided
3 slices bacon, cooked and chopped
2 tablespoons chopped fresh basil, or more to taste
1 tablespoon minced fresh dill, or more to taste
Salt and pepper, to taste
list end
Instructions
list of 2 items
1. In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan cheese, and vinegar until combined.
2. In a large bowl, toss together rice, corn, pimentos, ½ cup of the green onions, bacon, basil and dill. Stir in the dressing and toss to coat. Taste
and season with additional salt, pepper or fresh herbs. Sprinkle with the remaining ¼ cup of green onions. Serve cold or at room temperature.
list end
Recipe Notes
• If using fresh corn, there's no need to cook the corn first. Just cut it off of the cob and stir it into the salad. The corn will absorb the dressing
as it sits and soften up slightly, but it will still maintain a nice, crisp texture.
• If using frozen corn kernels, thaw the corn and drain off any excess liquid before stirring it into the salad.
• I love the fresh basil and dill in this dish, but you can substitute with any of your favorite herbs. Try thyme, parsley or rosemary!
• What to put in rice salad: Feel free to get creative and mix-in any of your other favorite summer vegetables. Try finely-diced sweet bell pepper (instead
of the jarred pimentos), diced cucumber, diced zucchini or squash, or halved cherry tomatoes.
Nutrition Facts
Rice Salad with Corn, Bacon and Pimentos
Amount Per Serving (1 cup)
Calories 265 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 242mg11%
Potassium 312mg9%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 5g6%
Protein 8g16%
Vitamin A 1575IU32%
Vitamin C 45mg55%
Calcium 93mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
