Rice'n Peach Salad

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Total Time
20 mins
0 mins

Another recipe from Kraft Kitchens Summer 2005 issue. It looks really intriguing! I'm hoping to make it soon.

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  • 1 12 cups cooked Minute Rice
  • 1 (341 ml) can corn or 1 12 cups corn, from cob
  • 1 cup almonds, toasted and chopped
  • 1 cup fresh peas (or frozen, thawed)
  • 1 peach, peeled and coarsely chopped
  • 12 cup Catalina dressing
  • 14 cup chopped red onion
  • 14 cup chopped cilantro or 14 cup chopped fresh parsley


  1. Mix all ingredients in large bowl.
  2. Refrigerate until ready to serve.
Most Helpful

5 5

very delish! I made this up yesterday for dinner and it was fantastic. Had it again for lunch today. This will appeal to many, thanks!