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My Favorite Rice Salad Recipe
My Favorite Rice Salad Recipe photo by Taste of Home

My Favorite Rice Salad Recipe

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This rice salad came from my mother's personal cookbook. I'm not sure where she found it, but it sounds like a New Orleans-type of dish to me. I like to make it for special occasions. It tastes especially good with barbecued meats. It also goes well with turkey dishes...and it's nutritious!
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings


  • 4 cups hot cooked rice
  • 1 can (8-3/4 ounces) red kidney beans, drained
  • 1 small onion, chopped
  • 1/4 cup vegetable oil
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon pickle relish
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoons salt, optional
  • 1 medium green pepper, chopped

Nutritional Facts

Diabetic Exchanges: One serving (without added salt) equals 2 starch 1 vegetable 1-1/2 fat; also, 239 calories, 201 mg sodium, 0 cholesterol, 40 gm carbohydrate, 4 gm protein, 7 gm fat.


  1. Combine rice, beans and onion. In a separate bowl, combine oil, vinegar, sugar, relish and chili powder and salt if desired. Toss with rice mixture. Cover and chill for several hours. Just before serving, stir in green pepper. Yield: 8 side-dish servings.
Originally published as My Favorite Rice Salad in Reminisce July/August 1991, p35

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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