Description
A fresh and healthy rice salad with vegetables and a tangy dressing.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Pepper to taste
Instructions
- In a large bowl, combine the cooked rice, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the rice mixture and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Use any leftover rice for this recipe.
- Add protein like chickpeas or grilled chicken for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: rice salad recipes