Texas barbecues usually have potato salad as a side dish, but many barbecues also have rice salad. Rice salad can also be served with shrimp, salmon, and just about any other main dish. Texmati rice is sometimes used in the salad; Texmati rice salad is often served with black-eyed peas. The late Dallas chef Helen Corbitt included seafood and ham in her rice salad recipe.
 
   
Recipezaar
Texas Shrimp and Rice Salad
Recipe #276110
This is a make ahead chilled salad that is ideal for warm weather. It’s refreshing and nutritious and it’s mighty good too. Recipe assumes that you have cooked rice, leftover is fine.   
6-8 Servings
 
4 1/2 cups water
1 1/2 lbs unpeeled small shrimp, uncooked
1 1/2 cups cooked rice
1 (14 ounce) can cut green beans, drained
1/2 cup pitted ripe olives, drained
1/3 cup chopped green onions
1/2 cup Italian dressing
3 tablespoons chili sauce
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon garlic powder
curly salad greens

1. Bring water to boil in large pot; add shrimp and return to boil.
2. Reduce heat and simmer 3-5 minutes.
3. Drain shrimp well and rinse with cold water. Cool shrimp; peel and devein.
4. Combine shrimp, rice, beans, olives and onions; toss well.
5. Combine salad dressing with seasonings; mix well.
6. Pour over rice mix and chill.
7. Serve over salad greens. 
         
Cookbook Wiki
Black-eyed pea-texmati rice salad
Ingredients
2 cup Black eyed Peas, cooked
2 cup Texmati rice, cooked
1 cup tomatoes, diced
1/2 cup zucchini, diced
1/2 cup Country Ham, diced
1/4 cup Shallots, minced
2 tbsp garlic, minced
1/4 cup scallion whites, minced
2 tsp thyme, chopped
2 tbsp cilantro, chopped
2 tbsp basil, chopped
2 Canned chipotle chilies chopped
2 tbsp malt vinegar
2 tbsp lemon juice
1/3 cup Extra virgin olive oil
salt, to taste
 
Directions
Combine all ingredients.
Mix well.
Allow to marinate for at least two hours.
To serve: place ¼ cup greens on each plate and top with 1/3 cup of the black eyed pea rice salad. 
 
14 August 1909, Philadelphia (PA) Inquirer, pg. 5:
RICE SALAD—Two cups well-cooked rice and equal quantity of apples and celery or cucumbers, cubed, or run through a meat chopper; salt and red pepper or a chopped green pepper. Cover with mayonnaise or cream salad dressing. 
 
8 August 1917, Kansas City (MO) Star, “A Rice Salad,” pg. 7:
Atwood, Ok.—To The Weekly Star: Here is my recipe for rice salad: Cook rice until it is tender, then prepare, just as you would for potato salad, boiled eggs, onions, vinegar, pepper, etc. If desired, some cooked tomatoes may be added.
MS. H. CASTLEDGE.
 
25 March 1955, Dallas (TX) Morning News,“Public School Menus,”  part 2, pg. 11:
Wednesday, tomato and rice salad, baked custard, orange cake, meat, lettuce or Waldorf salads.
 
22 June 1956, Ada (OK) Evening News, pg. 6, cols. 1-2:
A rice salad is good as an occasional variation of the fine potato salad that deservedly retains its original popularity.
 
RICE SUPPER SALAD
2 cups cooked rice
1 cup cooked green peas
1/4 cup whole canned pimiento, cut in thin strips, drained
1/4 cup pickle relish
3 tablespoons cheese, grated
1 teaspoon salt
3 tablespoons celery, minced
Lettuce
Dressing or mayonnaise
Combine ingredients lightly. Chill. Serve on crisp lettuce with French dressing or mayonnaise. Yield: 6 generous servings.
   
31 March 1959, Dallas (TX) Morning News, “Corbitt Cooking School To Take Up Vegetables,” section 3, pg. 3:
When the school opened at 9:45 a.,. Monday, the Zodiac Roo mwas comfortably rilled, but the sponsors of the school, the Dallas Symphony Orchestra League, will be delighted to have more on hand Tuesday to see Miss Corbitt prepare grenadine of chicken breasts, green noodles and rice salad, and to show how to stuff flounder and skin and filet a red snapper.
 
1 June 1967, Denton (TX) Record-Chronicle, “Rice, Salmon Are Combined in Salad,” section 2, pg. 8, col. 1:
SALMON RICE SALAD
3 cups cooked rice
1 pound can salmon, drained and flaked
1/2 cup minced parsley
2 tablespoons minced chives or green onion tops
1/2 cup finely chopped celery
3 hard-cooked eggs, chopped
Freshly ground black pepper
1/2 cup French dressing
Combine rice, salmon, parsley, chives, celery and eggs. Sprinkle with pepper. Add French dressing and toss lightly. Garnish with lemon slices and chill until ready to serve. Serves 6.
 
13 February 1975, Dallas (TX) Morning News, “Rice Salad Provencale,” section E, pg. 5 ad: 
Ideal for buffets, it can be prepared ahead of time and is a delightful change from potato salad. It’s a colorful accompaniment for a wide range of main dish selections ranging from roasts of beef, lamb, chicken and turkey, and fish.
 
1 cup regular rice (not instant)
1 bay leaf
1 can (13 3/4 ounces) chicken broth
2 tablespoons olive oil
1/4 cup salad oil
2 tablespoons white wine vinegar
1/4 teaspoons black pepper
1 teaspoon dry mustard
1 cup cooked peas
1/4 cup (1 ounce can) chopped pimiento
1/4 cup sliced pitted ripe olives
1/2 cup thinly sliced green onions
 
Cook rice according to package directions with bay leaf using chicken broth with water to make 2 1/2 cups liquid. While rice is cooking, prepare dressing. Combine olive oil, salad oil, vinegar, salt, pepper, and dry mustard in a jar. Cover and shake vigorously to blend. Combine peas, pimiento, olives, onions, and rice. Pour dressing over rice mixture, mixing well. Pack the mixture into a 4-cup mold or bowl. Refrigerate about 3 hours. Unmold on a serving dish.
 
17 July 1975, Dallas (TX) Morning News, section E, pg. 8:
Ensalada De Arroz is a Spanish Rice salad. Very hearty and filled with good flavors.
 
ENSALADA DE ARROZ
1/2 cup Spanish olive oil
1/4 cup orange juice
1/4 cup vinegar
1/3 teaspoon salt
2 teaspoons grated onion
1 tablespoon minced parsley
2 tablespoons chopped pimiento
1 package (9 ounces) frozen artichoke hearts, cooked
4 cups cooked rice
Tomato Wedges
Orange sections
Radishes
Capers
Combine olive oil, orange juice, vinegar, salt, onion, parsley, pimiento and artichoke hearts. Marinate 15 to 30 minutes. Add rice. Toss to blend. Arrange on platter with tomato wedges, orange sections and radishes as garnish. Sprinkle capers over top. Serves six.
 
26 August 1976, San Antonio (TX) Light, “Rice Salads That Take the ‘Blahs’ Out of Barbeques,” pg. 1F:
SPECIALTY OF THE HOUSE RICE SALAD
1 cup Uncle Ben’s Converted Brand Rice
1 pint (2 cups) dairy sour cream or plain yogurt
2 cups sliced celery
4 green onions, sliced
1/4 cup chopped parsley
1/2 teaspoon salt
Diced pared cucumbers
Diced fresh tomato
Dill Weed
Cook rice according to package directions. Chill. Combine rice, sour cream or yogurt, celery, onions, parsley and salt; mix. Chill well. Stir in vegetables; sprinkle dill weed on top just before serving. Makes 6 to 8 servings.
 
BARBEQUE BONUS SALAD
1 cup Uncle Ben’s Converted Brand Rice
2 cups mayonnaise or salad dressing
1 medium onion, finely chopped
1 cups sliced celery
4 teaspoons prepared mustard
1/2 teaspoon salt
Crisp cooked bacon bits
Chopped hard cooked eggs
Sliced radishes
Diced pared cucumber
Lettuce
Tomato wedges
Cook rice according to package directions. Chill. Combine rice, mayonnaise or salad dresing, celery, onion, mustard and salt; mix. Chill well. Stir in bacon bits, egg, radishes and cucumber just before serving. Serve in lettuce lined bowl with tomato wedges. Makes 6 to 8 servings.
 
Google Books
Texas Home Cooking
by Cheryl Alters Jamison and Bill Jamison
Boston, MA: Harvard Common Press
1993
Pg. 304:
Jalapeño Rice Salad
A winning recipe from the Laredo Jalapeño Festival inspired this salad. It combines several Texas favorites—jalapeños, pimientoes (alone and in green olives), and marinated artichoke hearts.
 
2 cups cooked rice
1 6-ounce jar marinated artichoke hearts, sliced thin, with marinade
1/3 cup mayonnaise
2 celery ribs, chopped fine
3 tablespoons sliced pimiento-stuffed green olives
2 to 3 tablespoons minced pickled jalapeños
2 tablespoons chopped pimientos
2 tablespoons minced parsley
3 green onions, sliced
Pinch of sugar
Lettuce leaves, optional, for garnish
Serves 6
 
In a medium bowl, mix the rice with the other ingredients, except the lettuce. Cover the salad and chill it for at least 30 minutes. Serve the salad cold, on top of the lettuce leaves if you like.
     
Google Books
Cuisine, Texas:
A Multiethnic Feast
by Joanne M. Smith
Austin, TX: University of Texas Press
1995
Pg. 91:
Cold Rice Salad with Poached Salmon
2 1/2 cups uncooked rice
1 pound fresh salmon
1 whole bunch celery, trimmed and finely sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, chopped fine
3 tomatoes, diced
2 tablespoons chopped fresh tarragon
salt and pepper to taste (...)
 
Chef 2 Chef
Title: Texas Rice Salad
Yield: 6 Servings

Ingredients
3 c cooked brown rice
1 cn black beans; rinsed
1 cn no-salt-added corn; drained
1 sm peeled avocado; pitted and diced
1 c bottled tomato salsa
1/2   cu chopped fresh cilantro
1/4 c thinly sliced red onion
2 tb fresh lime or lemon juice
1/4 ts salt
1/8 ts pepper

Instructions
Mix all ingredients in a large bowl. Serve immediately or refrigerate up to 3 days.
Contributor: Woman’s Day 6/22/99, entered by Becky Whicker
 
Google Books
The Best from Helen Corbitt’s Kitchens
by Helen Corbitt (1908-1978)
Denton, TX: University of North Texas Press
2000
Pg. 111:
RICE SALAD
4 cups cooked chilled rice
1 cup cooked chopped crab, lobster, shrimp or crayfish
1/2 cup slivered cooked ham (Virginia, if available)
1 cup finely chopped celery
5 hard-cooked eggs, finely diced
2 tablespoons chopped chives
1/3 cup chopped parsley
2 tablespoons olive oil
2 tablespoons wine vinegar
1/2 cup mayonnaise
Salt and freshly ground pepper
(Try Uncle Ben’s Wild Rice Mix.) Combine by tossing lightly the first 7 ingredients (rice, shellfish, ham, celery, eggs, chives and parsley). Sprinkle with oil and vinegar. Add mayonnaise and season. Let stand in refrigerator a few hours for a more tangy flavor. (Better made the day before; however, salt and pepper just before serving.) Try as an unexpected entree with sliced cantaloupe and honeydew.
 
Google Books
The Texas Cookbook:
From Barbecue to Banquet—An Informal View of Dining
by Mary Faulk Koock
Denton, TX: University of North Texas Press
2001 (1965)
Pg. 334:
Green Rice Salad
4 cups cold cooked rice
2 Tbs. green pepper, grated
1 small can pimento, cut fine
3-4 Tbs. grated onion and juice
1/2 cup finely cut celery
4 Tbs. sweet relish
French dressing
Mayonnaise
Cayenne pepper to taste
Salt to taste
Al ingredients should be no longer than the grains of rice. Add all ingredients except onion. Use 3-4 Tbs. French dressing—if not moist enough, use mayonnaise. Be careful not to get too much—it is better “dry.” It is also better if you let it season for a day. Add onion just before serving.
 
Google Books
Legends of Texas Barbecue
by Robb Walsh
San Francisco: Chronicle Books
2002
Pg. 131:
Senator Lloyd Bentsen Highway Rice Salad
BARBECUE JOINTS IN THE RICE-GROWING REGION ALONG HIGHWAY 59 (Senator Lloyd Bentsen Highway) between Houston and Victoria all serve some kind of rice salad along with the usual potato and macaroni salads. Here’s a modern version.
 
3 cups freshly cooked Texmati rice
1/2 cup vinaigrette (or Italian dressing)
1/2 cup chopped tomato
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup diced carrot
1/4 cup chopped red onion
1 cup peeled, seeded, and chopped cucumber
1/2 cup chopped black olives
1 tablespoon hot-pepper sauce
1 teaspoon mustard
1/2 cup plain yogurt
1/2 cup chopped toasted pecans
3 tablespoons chopped cilantro
Toss the hot rice with the vinaigrette and refrigerate. When it’s cool, combine with the remaining ingredients, except the pecans and cilantro, and mix well. Serve garnished with the pecans and cilantro.
SERVES 8
 
Google Books
Bobby Flay’s Boy Gets Grill:
125 Reasons to Light Your Fire!
by Bobby Flay
New York, NY: Simon & Schuster
2004
Pg. 80:
Texmati Rice Salad with Black-Eyed Peas and Roasted Red Peppers
(...)
I rediscovered this dish later in Texas, made with Texmati rice, a cross of Indian basmati and Carolina long-grain. Texmati has a nutty taste and cooks up very fluffy and dry.
 
1 1/2 cups dried black-eyed peas, washed and picked over
3 thyme sprigs
6 tablespoons mild vegetable oil, such as canola
1 large onion, finely chopped
1 1/2 cups long-grain white rice, preferably Texmati
3 cups water
2 red bell peppers, roasted, peeled, seeded, and diced
8 scallions, thinly sliced
1 tablespoon finely chopped fresh thyme leaves
1/4 cup finely chopped fresh flat-leaf parsley leaves
1/4 cup red wine vinegar
3 to 5 dashes hot sauce
Salt and freshly ground black pepper (...)
 
The Sparks Circus
Sep. 17, 2005
Texas Rice Salad
3 c. cooked brown rice
1 can black beans drained and rinsed
1 can corn drained (I use frozen)
1 small avocado diced
1/2 c. cherry tomatoes halved
1 c. salsa
1/4 c. chopped cilantro
1/4 c. finely chopped red onion
2 T. lime juice
1/4 t. salt
1/8 t. pepper
 
Combine all ingredients. Refrigerate before serving.