Salad: United States – Arkansas (Southern United States) – Arkansas Rice Salad

Serving Size: 6

Approximate Time

Prep 30 min

Cook 0 min

Additional 1 hr 30 min

Total 2 hrs

Ingredients

- 3 cups (600 g) cooked Arkansas-grown long-grain white rice (or see instructions to cook 1 cup/190 g dry to yield ~3 cups cooked)
- 1 cup (150 g) red bell pepper, seeded and diced (about 1 medium)
- 1 cup (150 g) green bell pepper, seeded and diced (about 1 medium)
- 1/2 cup (75 g) red onion, finely diced
- 1 cup (120 g) celery, diced (about 2 stalks)
- 1 cup (160 g) sweet corn kernels, fresh or thawed frozen
- 1/2 cup (30 g) fresh flat-leaf parsley, chopped
- 3 green onions, thinly sliced (white and green parts), approx. 30 g
- 4 tbsp (60 ml) extra-virgin olive oil
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 ml) lemon juice, freshly squeezed
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) honey or granulated sugar
- 1 tsp (5 g) kosher salt (adjust to taste)
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 tsp (1 g) cayenne pepper or a few dashes hot sauce (optional)
- Optional garnish: chopped fresh parsley or sliced green onion for serving

Instructions

Short Description:
A bright, chilled rice salad featuring Arkansas-grown long-grain rice tossed with bell peppers, onion, celery, sweet corn, and fresh herbs, dressed in a tangy vinaigrette. Serve as a cooling side or a light salad course at picnics and family meals.

Regional Notes:
This Arkansas version highlights locally grown long-grain rice as the base, a point of regional pride, and uses a simple vinaigrette rather than a heavy mayonnaise dressing common in some Southern variants. The emphasis on crisp bell peppers, raw onion, and fresh parsley keeps the salad fresh and vegetable-forward in the Arkansas tradition.

1. If you need to cook rice: rinse 1 cup (190 g) long-grain white rice under cold water until water runs clear. Combine rinsed rice with 1 3/4 cups (415 ml) water and a pinch of salt in a medium saucepan. Bring to a boil, reduce to low, cover, and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff and cool to room temperature, then chill until cold; you should have about 3 cups (600 g) cooked rice.
2. While the rice cools, prepare the vegetables: dice red and green bell peppers, finely dice the red onion, dice the celery, slice the green onions, and chop the parsley. If using frozen corn, thaw and drain.
3. Make the vinaigrette: in a small bowl or jar whisk together the extra-virgin olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey (or sugar), salt, black pepper, and cayenne/hot sauce if using. Taste and adjust acidity or seasoning as needed.
4. In a large mixing bowl combine the chilled cooked rice, red and green bell peppers, red onion, celery, corn, parsley, and sliced green onions. Pour the vinaigrette over the salad and toss gently but thoroughly to coat all ingredients.
5. Cover and chill the salad at least 30 minutes (1 hour is better) to let flavors meld. Taste and adjust salt, pepper, or acidity before serving.
6. Serve cold or at cool room temperature, garnished with additional parsley or green onion if desired. Store leftovers refrigerated in an airtight container for up to 3 days.