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–+ servings

Curried Rice Salad with Pineapple

A tropical, colorful, and fruity rice salad with curry, pineapple, corn, and bell peppers.
5 from 4 votes
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Total Time: 30 minutes
Servings: 4

Ingredients

Rice

  • 1 ¼ cup basmati rice
  • 1 tsp curry powder
  • pinch of turmeric

Salad

  • 1 red bell pepper
  • 10 oz canned pineapple 100% pineapple juice
  • 5 oz whole-kernel golden sweet corn
  • Spring onions or scallions

Dressing

  • ⅓ cup Greek yogurt 5%
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 tsp white balsamic vinegar
  • 1 tbsp pineapple juice
  • paprika
  • salt, black pepper

Instructions

  • Cook the rice as per package instructions. Add salt, curry powder, and turmeric to your water. Allow for cooling afterward.
    (Please note that quantities indicated in the above recipe are based on cooking the rice via stovetop method. If you decide to prepare your rice based on the absorption method or using a rice cooker, make sure to use less of the spices mentioned herein.)
  • Cut your red bell pepper into bite-sized chunks. Next, drain the canned pineapple, cut into bite-sized chunks as well, and save some of the pineapple juice for the dressing.
  • Drain corn with a strainer. Cut spring onions into small chunks or rings.
  • Combine ingredients for the dressing and mix well.
  • Toss all ingredients into a large bowl, add dressing, and mix well. Adjust seasoning to taste if necessary.

Notes

All serving sizes listed herein are entrée portions. When served as a side dish (e.g., cookout), the recipe will yield a greater number of servings.

Nutrition

Calories: 379kcal | Carbohydrates: 66g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Fiber: 5g
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