Rice Salad

This cold rice salad gets its kick from an unexpected dressing combo: white vinegar, tamari, mustard, and a punch of horseradish that wakes up every bite. Toss it with corn, kidney beans, and diced bell peppers for a hearty bowl that holds up well at potlucks and picnics without wilting.

The horseradish is what sets this apart from your standard rice salad. It adds a sharp, sinus-clearing heat that mellows as it sits, so let the salad chill for at least 30 minutes before serving to let the flavors meld together.

Since everything goes in raw (the rice and beans are pre-cooked), this is a true no-cook recipe. Great for hot summer days when turning on the stove sounds like punishment.

Kitchen Tips

• Use day-old rice for the best texture. Freshly cooked rice can turn mushy once dressed.
• Swap tamari for soy sauce if gluten isn’t a concern, or use coconut aminos for a soy-free option.
• Add the dressing while the rice is still slightly warm if possible. It absorbs more flavor that way.

Variations

• Southwestern spin: Add black beans, diced jalapeño, and swap the vinegar for lime juice.
• Mediterranean take: Use chickpeas, cucumber, cherry tomatoes, and swap the horseradish for a squeeze of lemon.
• Grain swap: Quinoa or farro work beautifully in place of rice for extra protein and chew.