Community Pick
Rice Salad
34
People talking
This is always a hit at potlucks.
- Ready In:
- 30mins
- Serves:
- Units:
Nutrition Information
34
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ingredients
- 1 cup rice
- 1 cup chopped celery
- 1⁄2 cup chopped onion
- 1⁄2 cup canned peas
- 1⁄2 cup canned corn
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Dressing
- 1⁄4 cup oil
- 1 tablespoon soy sauce
- 1 teaspoon curry powder
- 1 teaspoon sugar
- 1 teaspoon vinegar
- 1⁄3 cup almonds, chopped
directions
- Cook 1 cup of rice in slightly salted water.
- Cool.
- Add the vegetables.
- Mix together and add the dressing ingredients.
- Mix and refrigerate for at least 1 hour.
- Just before serving, add almonds.
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RECIPE MADE WITH LOVE BY
@Mirj2338
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I added just a touch of sesame oil. Delicious. Thank-you!
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This was a good recipe! I 1/2'd the rice mixture and kept dressing at full amount. Next time, I think, I'll reduce the oil amount. It felt just a bit oily to us, but I will definitely use the recipe again! Thanks for sharing!
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We found this to be a bit bland. I doubled this and used a mixture of brown rice and white rice (cooked separately) and a 15 oz can of peas and a 15 oz can of corn. (I did not measure the peas and corn). Ultimately the kids ate small second helpings with some leftover Recipe #33113 mixed in. I guess the rice/veggie combo was a winner, anyway. I did forget to add the almonds when I served this. -
Very good!! I left out the almonds since I had none and like some others used red sweet peppers instead of celery. Used balsamic vinegar. I used frozen peas and added cilantro. We all liked this.
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Very good!! I left out the almonds since I had none and like some others used red sweet peppers instead of celery. Used balsamic vinegar. I used frozen peas and added cilantro. We all liked this.
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