Light and refreshing, this salad is a perfect side dish for grilled meat or an appetizer along with crackers.
It’s BBQ and picnic season, YAY! I am tired of always bringing the same dish to cookouts, no matter how good it is.
I use Google Drive (not an affiliate) to sort the links of recipes that are not on my blog but couldn’t find anything exciting there. Next, I looked into an almost forgotten old recipe binder and BINGO!
I found Jörg’s seafood rice salad recipe that I brought with me from Germany 17 years ago. My friend Jörg tossed this recipe together often for the cookouts, and everyone was in love (with the salad).
You might think what an odd combination of ingredients for a salad, but trust me, they work wonderfully together!
The salad is light and refreshing. I made it for the office potluck, and it was a hit! It’s a perfect side dish for grilled meat or an appetizer along with crackers.
What is your favorite dish to bring to cookouts?
🛒Ingredients and Notes
- Rice (I always use Basmati)
- Can of tiny shrimp
- Tuna in water
- Corn
- Mushrooms
- Carrot
- Eggs
- Garlic powder
- Mayonnaise
- Lemon
🔪Step by Step Instructions
- Cook rice according to package directions or my way: In a small saucepan heat one tablespoon of butter or oil over medium heat. Add rice and stir for 2-3 minutes or until grains change color from translucent to white and the fragrance is intensified (that’s if you’re using aromatic rice like Basmati or Jasmin).
- Add 1 cup water or vegetable stock (I always cook my rice with the 1:2 rice to water ratio). If you’re using water, season with salt, about 1 teaspoon. Bring to a boil and lower the heat. Cover and simmer until rice is cooked and all liquid has been absorbed. Remove from heat and let cool.
- In a medium bowl, combine all ingredients (drain the canned ingredients first), taste, and adjust seasoning if necessary. Garnish with lemon and egg wedges if desired. Enjoy!
😋 Other Amazing Recipes to Try
- Danish Warm Potato Salad
- Polish Cucumber Salad
- Cauliflower Mock Potato Salad
- Leftover Cheeseburger Salad
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Seafood Rice Salad
Ingredients
- ½ cup uncooked Rice I always use Basmati
- 1 4 oz. can tiny Shrimp
- 1 5 oz. can Tuna in water
- 1 cup cooked Corn can use canned
- 1 4 oz. can Whole Button Mushrooms
- 1 Carrot shredded
- 2 Eggs hard boiled and chopped
- ½ teaspoon Garlic Powder
- ½ cup Mayonnaise
- Juice of ½ Lemon
- Salt and freshly ground Black Pepper to taste
Instructions
- Cook rice according to package directions or my way: In a small saucepan heat one tablespoon butter or oil over medium heat. Add rice and stir for 2-3 minutes or until grains change color from translucent to white and the fragrance is intensified (that’s if you’re using aromatic rice like Basmati or Jasmin).
- Add 1 cup water or vegetable stock (I always cook my rice with the 1:2 rice to water ratio). If you’re using water, season with salt, about 1 teaspoon. Bring to a boil and lower the heat. Cover and simmer until rice is cooked and all liquid has been absorbed. Remove from heat and let cool.
- In a medium bowl combine all ingredients (drain the canned ingredients first), taste and adjust seasoning if necessary. Garnish with lemon and egg wedges if desired. Enjoy!
CraftyStaci says
What a great summer recipe! I love seafood, and this combo sounds delicious. Thanks for sharing at Talented Tuesday last week!
allthatsjas says
Thanks, Stacy! You would love it! 🙂
Holly @ While I'm Waiting... says
That looks like a little bowl of sunshine! Your pictures never disappoint! Thank you for sharing at Waiting on...Wednesday! Hope to see you back tomorrow!
Holly @ http://www.iwillservewhileiwait.blogspot.com
allthatsjas says
That's just the kindest thing anyone ever said! A little bowl of sunshine - I love it! THANK YOU, Holly! Very much appreciated 😀