Rice Salad with Corn, Bacon and Pimentos

Name: Rice Salad with Corn, Bacon and Pimentos
Prep time: 15 min
Total time: 15 min
Yield: 5 cups
Ingredients: 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; 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 lices 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

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Prep Time
15 mins
Total Time
15 mins
Servings
5 cups
Calories
265 kcal
Course
Side Dish, Salad, Dinner
Cuisine
American

Rice Salad with Corn, Bacon and Pimentos

Maisie Hall

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This fresh rice salad with corn, pimentos, and bacon is perfect for summer! With minimal prep time and tons of flavor, this cold rice salad is a must-have at any party or event.

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Ingredients

Servings

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
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 lices 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

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Instructions

In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan cheese, and vinegar until combined.
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.

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 Information

Show Details

Serving 1cup Calories 265kcal (13%) Carbohydrates 36g (12%) Protein 8g (16%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 15mg (5%) Sodium 242mg (10%) Potassium 312mg (9%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1575IU (32%) Vitamin C 45mg (50%) Calcium 93mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 5cups

Amount Per Serving

Calories 265 kcal

% Daily Value*

Serving	1cup
Calories	265kcal	13%
Carbohydrates	36g	12%
Protein	8g	16%
Fat	10g	15%
Saturated Fat	3g	15%
Cholesterol	15mg	5%
Sodium	242mg	10%
Potassium	312mg	7%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	1575IU	32%
Vitamin C	45mg	50%
Calcium	93mg	9%
Iron	1mg	6%