Skip to main content
Main

Dilly of a Rice Salad

A chilled rice salad with beans, vegetables, and dill vinaigrette served on lettuce.

From the Recipes Wiki (Fandom) · 13 ingredients
Jump to recipe ↓

Why it works: Rice and corn match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 895 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The recipe

Ingredients

Directions

Make the salad

  1. Combine rice, beans, carrot, celery, and onions in a large bowl.

  2. Blend vinegar, oil, sugar, mustard, dill, salt, and pepper; toss lightly with the rice mixture.

  3. Chill.

Serve

  1. Serve on lettuce leaves.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Rice + corntop 3% of all pairs
    Aroma overlapstrong
    Mentioned together895 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + corntop 3% of all pairs
    Aroma overlapstrong
    Mentioned together793 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Carrot + oniontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together21,599 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Cider + vinegartop 4% of all pairs
    Aroma overlapstrong
    Mentioned together402 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked rice
Forms the base of the salad and absorbs the dressing.
Red kidney beans
Add body and protein-rich bulk that holds the salad together.
Cider vinegar
Provides the sharp acidity that brightens the dressing.
Vegetable or corn oil
Adds fat and a smooth coating that carries the dressing's flavor.
Sugar
Balances the vinegar's sharpness with a touch of sweetness.

Flavor stand-ins for the kidney beans

How well each one fits the dish's main ingredients (rice, carrot, celery, onion, cider, vinegar, corn):

  1. Beansbetter flavor fit
  2. Sesamebetter flavor fit
  3. Peasbetter flavor fit
  4. Kidney beansthe original

Fit is the average pairing score against rice, carrot, celery, onion, cider, vinegar, corn. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Illustration of Corn FrittersIllustrationCorn Fritters203 recipesIllustration of Carrot SoupIllustrationCarrot Soup134 recipesIllustration of Cream of Celery SoupIllustrationCream of Celery Soup113 recipesIllustration of Rice FrittersIllustrationRice Fritters84 recipes