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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.

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)

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

Find it online: https://thefamilycooking.com/rice-salad/