Rice Salad

Why You’ll Love This Recipe

• Easy to prepare with simple ingredients.
• Perfect for meal prep and make-ahead meals.
• Light yet satisfying.
• Highly customizable with vegetables, proteins, and herbs.
• Great for picnics, potlucks, and gatherings.
• Delicious served chilled or at room temperature.
• A wonderful way to use leftover rice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked rice, cooled
• Cucumber, diced
• Cherry tomatoes, halved
• Bell pepper, diced
• Red onion, finely chopped
• Sweet corn kernels
• Fresh parsley, chopped
• Fresh mint, chopped
• Olive oil
• Lemon juice
• Dijon mustard
• Salt
• Black pepper
• Feta cheese, crumbled (optional)

Directions

1. Cook the rice according to package instructions and allow it to cool completely.
2. Transfer the cooled rice to a large mixing bowl.
3. Add the cucumber, cherry tomatoes, bell pepper, red onion, corn, parsley, and mint.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper.
5. Pour the dressing over the rice mixture.
6. Toss gently until all ingredients are evenly coated.
7. Fold in the feta cheese if using.
8. Taste and adjust seasoning as needed.
9. Refrigerate for at least 20 minutes before serving to allow the flavors to blend.
10. Serve chilled or at room temperature.

Servings and timing

• Servings: 6 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Chilling Time: 20 minutes
• Total Time: 55 minutes

Variations

• Add grilled chicken, tuna, or shrimp for extra protein.
• Use brown rice, jasmine rice, basmati rice, or wild rice.
• Include chickpeas or black beans for a vegetarian protein boost.
• Add avocado for creaminess.
• Stir in dried cranberries or raisins for a touch of sweetness.
• Use olives and feta cheese for a Mediterranean-inspired version.
• Add toasted nuts or seeds for extra crunch.

Storage/Reheating

Store Rice Salad in an airtight container in the refrigerator for up to 4 days.

Before serving leftovers, stir the salad well and add a splash of lemon juice or olive oil if it seems dry. Since this salad is typically served cold, reheating is not necessary.

For best texture and flavor, avoid freezing.

FAQs

What type of rice works best for Rice Salad?

Basmati, jasmine, long-grain white rice, brown rice, and wild rice all work well.

Can I make Rice Salad ahead of time?

Yes. In fact, it often tastes even better after a few hours in the refrigerator.

How do I keep the rice from becoming sticky?

Rinse the rice before cooking and allow it to cool completely before assembling the salad.

Can I use leftover rice?

Absolutely. Leftover rice is perfect for making Rice Salad.

Is Rice Salad served hot or cold?

It is usually served chilled or at room temperature.

Can I add protein to the salad?

Yes. Chicken, tuna, shrimp, chickpeas, and beans are excellent additions.

How long does Rice Salad last in the refrigerator?

Properly stored, it will stay fresh for up to 4 days.

Can I make this salad vegan?

Yes. Simply omit the feta cheese or use a plant-based alternative.

What vegetables work best in Rice Salad?

Cucumber, tomatoes, bell peppers, corn, peas, carrots, and onions are all great choices.

Can I use a different dressing?

Certainly. Balsamic vinaigrette, Italian dressing, or a yogurt-based dressing can all work well.

Conclusion

Rice Salad is a refreshing and versatile dish that combines tender rice, crisp vegetables, and a zesty dressing into a flavorful meal or side dish. Easy to prepare and endlessly customizable, it’s ideal for meal prep, picnics, barbecues, and everyday lunches. Whether you keep it simple or load it with your favorite additions, this Rice Salad is sure to become a go-to recipe for any occasion.

Rice Salad

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Rice Salad is a fresh and colorful dish featuring tender rice, crisp vegetables, fresh herbs, and a zesty lemon dressing. Perfect for meal prep, picnics, and light lunches, this versatile salad is both refreshing and satisfying.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Salad
• Method: Mix
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 3 cups cooked rice, cooled
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 cup sweet corn kernels
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup feta cheese, crumbled (optional)

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Instructions

1. Cook the rice according to package instructions and allow it to cool completely.
2. Transfer the cooled rice to a large mixing bowl.
3. Add the cucumber, cherry tomatoes, bell pepper, red onion, corn, parsley, and mint.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper.
5. Pour the dressing over the rice mixture.
6. Toss gently until all ingredients are evenly coated.
7. Fold in the feta cheese if using.
8. Taste and adjust seasoning as needed.
9. Refrigerate for at least 20 minutes before serving.
10. Serve chilled or at room temperature.

Notes

• Use basmati, jasmine, brown rice, or wild rice for different flavors and textures.
• Add grilled chicken, shrimp, tuna, chickpeas, or beans for extra protein.
• Avocado, olives, dried cranberries, and toasted nuts make excellent additions.
• Store in an airtight container in the refrigerator for up to 4 days.
• Add a splash of olive oil or lemon juice before serving leftovers if needed.

Nutrition

• Serving Size: 1 serving
• Calories: 260 kcal
• Sugar: 4 g
• Sodium: 340 mg
• Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 8 mg