Rice salad

This rice salad is perfect for hot summer days - it's refreshing, crunchy and very simple to prepare.

  • 25 mins preparation
  • Serves 2
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  • 1¼ cups (250g) basmati rice
  • 2 corn cobs (500g)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons dijon mustard
  • 2 tablespoons lemon juice
  • 1 red capsicum (200g), diced
  • ½ cup (60g) pitted sicilian green olives, chopped coarsely
  • ½ cup coarsely chopped fresh flat-leaf parsley


  • 1
    Rinse rice in a sieve under cold running water, until water runs clear. Place rice and 1¾ cups (430ml) water in a medium heavy based saucepan; bring to the boil. Cover with a lid, reduce 
heat to low; cook for 12 minutes or 
until tender. Remove pan from heat; stand, covered, for 5 minutes. Fluff 
rice with a fork; cool.
  • 2
    Meanwhile, heat a char-grill plate 
(or grill or barbecue) over high heat. Peel back the corn husks; remove and discard the silks. Cook corn, turning, 
for 15 minutes, or until lightly charred all over. Cool slightly, then cut kernels from cobs.
  • 3
    To make the dressing, whisk oil, mustard and lemon juice in a large 
bowl; season to taste.
  • 4
    Place rice and corn in a large bowl with capsicum, olives, parsley and dressing; toss to combine.

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