This vibrant rice salad is the perfect companion for warm summer days, offering a refreshing mix of textures and bright flavors. The base of fluffy cooked rice is tossed with finely diced red bell pepper, crisp cucumber, sweet scallions, and earthy carrot. A simple dressing of fresh lemon juice and vinaigrette ties everything together, adding a zesty kick that complements the mild grains. Fresh parsley adds a herbal note, while the addition of tomatoes brings a juicy sweetness. It’s an incredibly versatile dish that works beautifully as a light lunch, a picnic staple, or a healthy side dish for grilled proteins. The key to this recipe is keeping the vegetables crisp and the dressing light, ensuring every bite is fresh and satisfying. Prepare it ahead of time for flavors to meld, but add delicate ingredients just before serving for the best texture.
Summertime Rice Salad
Description
This vibrant rice salad is the perfect companion for warm summer days, offering a refreshing mix of textures and bright flavors. The base of fluffy cooked rice is tossed with finely diced red bell pepper, crisp cucumber, sweet scallions, and earthy carrot. A simple dressing of fresh lemon juice and vinaigrette ties everything together, adding a zesty kick that complements the mild grains. Fresh parsley adds a herbal note, while the addition of tomatoes brings a juicy sweetness. It&# 226;ÂÂs an incredibly versatile dish that works beautifully as a light lunch, a picnic staple, or a healthy side dish for grilled proteins. The key to this recipe is keeping the vegetables crisp and the dressing light, ensuring every bite is fresh and satisfying. Prepare it ahead of time for flavors to meld, but add delicate ingredients just before serving for the best texture.Ingredients
Directions
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Ensure cooked rice is cooled to room temperature or chilled.
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Place the cooked rice in a large serving bowl.
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Pour 2 tablespoons of fresh lemon juice and 4 tablespoons of vinaigrette over the rice.
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Add freshly ground black pepper to taste.
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Toss the rice gently with a fork until evenly coated with the dressing.
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Finely dice the red bell pepper, carrot, celery, and cucumber.
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Chop the scallions and fresh parsley.
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Peel and chop the tomato.
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Add the diced bell pepper, carrot, celery, scallions, and parsley to the rice mixture.
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Mix well to combine all ingredients.
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Refrigerate the salad for at least 15 minutes to allow flavors to meld.
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Just before serving, fold in the diced cucumber and tomato to maintain their crisp texture.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 156.0kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 33.6g12%
- Dietary Fiber 0.5g2%
- Sugars 0.0g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitute dill or basil for the parsley if preferred for a different herbal profile.
Add onions and cucumbers just before serving to maintain best texture and taste for those two vegetables.
For best results, use day-old rice or chill freshly cooked rice thoroughly before making the salad to prevent mushiness.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables may release water over time, so stir well before serving.
This salad pairs well with grilled chicken, fish, or tofu for a complete meal.
