Description
A refreshing and simple rice salad perfect for summer, featuring fresh vegetables and a light dressing. It’s quick to make and ideal for picnics or light meals.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped bell pepper (any color)
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked rice, cucumber, cherry tomatoes, bell pepper, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the rice and vegetable mixture.
- Add the chopped parsley and toss gently to combine.
- Chill for at least 15 minutes before serving for best flavor.
Notes
- Use any type of cooked rice you prefer (basmati, jasmine, brown rice).
- Feel free to add other vegetables like corn, peas, or avocado.
- For a protein boost, add grilled chicken, chickpeas, or feta cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if rice is pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: summer salad, rice salad, easy salad, quick salad, healthy salad, vegetarian salad, picnic food