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Rice Salad with Corn, Bacon and Pimentos

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.
Course Lunch or Dinner, Salad, Side Dish
Cuisine American, Southern
Keyword cold rice salad, creamy rice salad, Rice Salad
Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Servings 5 cups
Calories 265kcal
Author Blair Lonergan

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 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.
    ¼ cup buttermilk, ¼ cup freshly-grated Parmesan cheese, 2 tablespoons mayonnaise, 1 ½ teaspoons apple cider vinegar
  • 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.
    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 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

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

Serving: 1cup | Calories: 265kcal | Carbohydrates: 36g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 242mg | Potassium: 312mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1575IU | Vitamin C: 45mg | Calcium: 93mg | Iron: 1mg