Vibrant Rice and Corn Salad with Mustard Dressing: A Fresh Make-Ahead Favorite
This easy rice and corn salad brings together hearty rice, sweet corn kernels, tangy olives, and the bold flavors of semi-dried tomatoes and toasted pine nuts. Tossed with a zesty wholegrain mustard dressing and fresh basil, it’s a colorful and satisfying dish that’s perfect for picnics, potlucks, or quick weekday lunches. What makes it truly convenient is the ability to prep everything a day ahead just store the salad and dressing separately, then toss them together when you’re ready to serve.
The base of this salad uses long-grain rice cooked in flavorful chicken stock, making it more savory and satisfying than your average side dish. A quick shake of the lemony mustard dressing infuses the salad with brightness, while the fresh basil and green onions bring a lovely herbal lift. Whether served as a standalone meal or a side to grilled meats or vegetables, this dish is packed with flavor and texture in every bite.
Easy Make-Ahead Rice and Corn Salad with Mediterranean Flair
Packed with wholesome ingredients and bold flavors, this rice and corn salad is a standout recipe that you can prep ahead for busy days. It starts with fluffy white rice simmered in chicken stock, then combines with corn kernels, semi-dried tomatoes, olives, and toasted pine nuts for a Mediterranean-inspired twist. A vibrant mustard dressing with garlic and lemon ties everything together, offering a zippy contrast to the richness of the pine nuts and sweetness of the corn.
Perfect for lunchboxes or outdoor gatherings, this salad is built to be made in advance. You can prepare all the components the day before just refrigerate the rice mixture and the dressing separately, and toss them together right before eating. With the freshness of basil and a delightful crunch from the nuts, this easy rice and corn salad is not only delicious but also visually appealing, making it a crowd-pleasing favorite for any occasion.
Easy Rice and Corn Salad Recipe
4
servings15
minutes10
minutes320
kcalIngredients
1 cup (200g) white long-grain rice
1 cup (250ml) chicken stock
125 gram can corn kernels, drained
1/2 cup (75g) semi-dried tomatoes, halved
1/4 cup (40g) pine nuts, toasted
4 green onions, sliced thinly
1/4 cup (30g) green olives, sliced
1 cup coarsely chopped fresh basil
Mustard dressing
1/4 cup (60ml) olive oil
1 tablespoon lemon juice
1 teaspoon wholegrain mustard
1/2 clove garlic, crushed
Directions
At home, a day ahead, place rice in large sieve, rinse under cold water until water runs clear.
Bring stock to a boil in medium saucepan; add rice, reduce heat, simmer, covered, over low heat about 10 minutes or until the rice is just tender and all the liquid is absorbed. Fluff rice with fork; cool.
Meanwhile to make mustard dressing, combine ingredients in screw-top jar; shake well. Store in refrigerator.
Place cooled rice, corn, tomato, nuts, onion, olives and basil in large bowl. Store, covered, in refrigerator.
At lunchtime, add mustard dressing to rice and corn salad; toss gently to combine.
