Zesty Summer Rice Salad with
​Corn & Feta
Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.
A fresh, flavor-packed grain salad perfect for hot days and easy meals.

When it’s too hot outside to cook, I lean into grain-based salads — they’re filling, fresh, and endlessly versatile. This Zesty Summer Rice Salad with Corn & Feta is one of my go-tos.

It’s simple, satisfying, and comes together in minutes with just a handful of pantry and fridge staples.
Think: fluffy rice, sweet corn, creamy kidney beans, juicy cherry tomatoes, salty feta, and fresh cilantro — all tossed in a tangy-sweet dressing that brings everything to life.

​It’s the perfect no-fuss lunch or light dinner, and it only gets better as it sits.

Trying to do it alone is hard 

Looking for ongoing support to make lasting change happen?
Keely Fraser, PhD. 
 Registered Dietitian 

INGREDIENTS
​
For the salad 
  • 1 cup cooked rice (white, brown, or wild all work!)
  • ½ cup sweet corn (fresh, frozen, or canned and drained)
  • ½ cup kidney beans, drained and rinsed
  • A handful of cherry tomatoes, halved
  • ¼–⅓ cup crumbled feta cheese
  • A small handful of fresh cilantro, chopped

​Tangy Maple-Dijon vinaigrette
  • 3 tablespoons olive oil
  • 1½ tablespoons red wine vinegar
  • ½ teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • Salt and freshly ground black pepper, to taste

Zesty Summer Rice Salad with Corn & Feta

Recipe Makes: 4 servings
Prep Time: 10–15 minutes
Cook Time: None (just assemble and enjoy!)
Difficulty: Easy Peasy
Light, refreshing, and packed with feel-good ingredients. Fluffy rice is tossed with sweet corn, hearty kidney beans, juicy cherry tomatoes, crumbled feta, and fresh cilantro, then finished with a tangy maple-Dijon vinaigrette — perfect for warm days when you want something quick, easy, and delicious.
INSTRUCTIONS

  • Cook the rice:
    Cook your rice according to package instructions. Let it cool slightly before assembling the salad.

  • Make the dressing:
    In a small jar or bowl, whisk together olive oil, red wine vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth and emulsified.

  • Assemble the salad:
    In a large bowl, combine the cooked rice, corn, kidney beans, cherry tomatoes, feta, and cilantro. Pour the dressing over the top and toss gently to combine.

  • Serve or store:
    Serve immediately or refrigerate for up to 2 days. This salad is delicious cold and even better after the flavors have had time to mingle.

Tips & Variations
  • Swap rice for quinoa, bulgur, or farro.
  • Add diced cucumber or avocado for extra freshness.
  • Want more protein? Toss in some grilled chicken, tuna or a hard-boiled egg.