Dreamy & Creamy Cucumber Rice Salad Recipe
Topped with a tangy dressing, this tasty toss is a super satisfying dinner side
Side dishes can be the best part of dinner — especially when they’re creative and a little unexpected. That’s why I love this creamy cucumber rice salad recipe. It combines ingredients I might not otherwise think to mix together. And, even better, it’s like two side dishes in one since it contains a starch (the rice) and a medley of yummy veggies, which saves me on prep, cooking, clean-up, you name it. But best of all, it tastes really good.
This dish is simple to make, as you’ll see in our video. Just cook some rice and add fresh or frozen corn kernels. Once the mixture is cooled, toss in some cherry tomatoes, cucumbers and scallions. Top with fresh mint leaves, then pour some cucumber ranch dressing over the veggies and rice and toss thoroughly to combine. The flavor is zesty and savory, and the texture is creamy and chewy. Yum!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 cup uncooked rice
- ½ tsp. salt
- 2 ears fresh corn
- ½ seedless English cucumber, halved lengthwise, sliced
- 1½ cups cherry tomatoes, halved
- 2 scallions, sliced
- ½ cup fresh mint leaves, thinly sliced
- ½ cup cucumber ranch yogurt dressing
- ¼ tsp. pepper
Instructions
PrintCook rice with salt according to package directions. Remove from heat.
Meanwhile, remove husks from corn. Using knife, carefully cut kernels from corn cobs. Stir corn kernels into hot rice. Transfer mixture to bowl; let stand until cool.
Stir in cucumber, tomatoes, scallions and mint, then dressing and pepper until combined.
Nutrition
- Calories: 194
- Fat: 3 gram
- Protein: 6 gram
- Carbohydrate: 37 gram
- Fiber: 2 gram
- Cholesterol: 3 mg
- Sugar: 4 gram
- Sodium: 345 mg
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