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This cold Rice Salad with Corn, Bacon and Pimentos is the perfect summertime dish! Tossed in a creamy buttermilk dressing, the salad is full of fresh herbs, smoky bacon, sweet corn, and fluffy, nutty rice. It’s a great side to pair with all of your grilled favorites, or a light main dish for quick lunches and dinners.
This easy basmati rice salad recipe is an old favorite that I originally shared on the blog many years ago. When a reader recently came looking for it, we both realized that the previous post had somehow disappeared! That was my reminder to serve the dish again, to shoot some updated photos, and to re-publish the recipe for all of you to enjoy.
The Best Summer Rice Salad Recipe
Everything about this dish just screams “summer!” From the crisp, sweet corn to the fresh herbs and cool, creamy dressing, it’s a light and refreshing salad that you’ll enjoy all season long.
I like to use basmati rice, but any cooked rice will work (use up those leftovers)! You can also throw in other summer veggies, like cherry tomatoes, diced zucchini or diced cucumber. You’ll love the convenient, prep-ahead recipe that comes together in just minutes!
How to make Rice Salad
Rice salad is a salad dish prepared with one or more types of rice, almost always chilled, and most often tossed in a vinegar, oil, or mayonnaise-based dressing. It is typically served as a side dish or as a main course. They’re a lot like cold pasta salads; however, rice is used in lieu of small pasta shapes. There are so many different rice salads for summer, including Mediterranean Rice Salad, Curry Rice Salad, Lemon Rice Salad, Italian Cold Rice Salad, and of course — my personal favorite — this Creamy Rice Salad with a Southern spin!
You just can’t beat the sweet-and-savory combination of corn and bacon, especially when paired with the fresh herbs and light, creamy buttermilk-mayonnaise dressing. Stir it all together and you’re done — so simple!
Ingredients for Cold Rice Salad
- Cooked rice (I like basmati rice for this recipe, but any cooked rice will work)
- Mayonnaise (I prefer Duke’s brand)
- Buttermilk
- Parmesan cheese
- Apple cider vinegar
- Corn (fresh or frozen and thawed is fine)
- Diced pimentos (from a jar)
- Green onions
- Bacon
- Basil
- Dill
Step 1: Prepare Dressing
In a medium bowl, whisk together the buttermilk, mayonnaise, Parmesan and vinegar.
Step 2: Combine Rice Salad Ingredients
In a large bowl, gently stir together the rice, corn, pimentos, ½ cup of the green onions, bacon, basil and dill.
Step 3: Add Dressing
Add the dressing to the salad and toss. Taste and season with additional salt and pepper, if necessary.
Sprinkle with the remaining green onions, garnish with additional herbs (if desired), and serve!
What to serve with Rice Salad
If offering the salad as a main course, try pairing it with a crisp green salad and some crusty bread or dinner rolls. It would also be delicious alongside fried green tomatoes! Add some protein to the meal with a side of Shrimp Cocktail, Crab Dip, or Pimento Cheese and crackers.
The salad is also a great summer side dish. Here are a few dinners that go well with the salad:
- Grilled Chicken
- Crock Pot Ribs
- Grilled Pork Chops
- Virginia Crab Imperial or Crab Cakes
- Zucchini Pie
- Grilled Steak
- Oven-Fried Breaded Pork Chops
- Fried Chicken
- Cornflake Chicken
- Pulled Pork or Pulled BBQ Chicken
- Lemonade Chicken
- Perfect 15-Minute Grilled Salmon
- Grilled Scallops
- Mississippi Roasted Pork Shoulder
- Sweet Heat Southern Glazed Salmon
- Southern Fried Catfish
- Oven BBQ Chicken Breast
- Marinated Italian Chicken
Which rice for salad?
I like a long-grain white rice or basmati rice in this dish. You can also substitute with brown rice, which has a nice nutty flavor and sturdy texture. This dish is a great way to use up leftover cooked rice from a previous meal. For a shortcut, you can use a microwaveable packet of rice (such as Uncle Ben’s Ready Rice) — and have one less pot to clean at the end, too!
Preparation and Storage Tips
- Make Ahead: The salad can be made the day before you plan to serve it. The corn and the rice soak up the dressing and become more tender, bringing all of the flavors together.
- The rice salad will last in the refrigerator, tightly covered, for up to 3 days. It’s best when enjoyed within 24 hours of preparation, however.
- I do not recommend freezing rice salad, as the mayonnaise-based dressing will “break” and have an undesirable texture when thawed.
Cook’s Tips and Recipe Variations
- 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.
More summer salad recipes that you might enjoy:
- Southern Chicken and Rice Salad
- Couscous Salad
- Tomato Cucumber Onion Salad
- Southern Chicken Salad
- Seafood Salad
Rice Salad with Corn, Bacon and Pimentos
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 (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
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.
