Rice Salad

This American-style rice salad is the ultimate crowd-pleaser for potlucks, picnics, or busy weeknight dinners. It combines the comforting heartiness of fluffy white rice with the bright crunch of fresh bell peppers, onions, and celery. Tossed in a light, tangy dressing made from mayonnaise, vinegar, and fresh herbs, every bite offers a perfect balance of creamy and crisp textures. It&# 226;ÂÂs naturally vegetarian and incredibly versatile, allowing you to customize it with your favorite veggies or proteins. The flavors meld beautifully as it chills, making it even more delicious the next day. Simple to assemble with pantry staples, this recipe brings a fresh, home-style flavor to your table that everyone will love.

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 294875.8

Dietary: Gluten-free, Vegan, Vegetarian

Description

This American-style rice salad is the ultimate crowd-pleaser for potlucks, picnics, or busy weeknight dinners. It combines the comforting heartiness of fluffy white rice with the bright crunch of fresh bell peppers, onions, and celery. Tossed in a light, tangy dressing made from mayonnaise, vinegar, and fresh herbs, every bite offers a perfect balance of creamy and crisp textures. It&# 226;ÂÂs naturally vegetarian and incredibly versatile, allowing you to customize it with your favorite veggies or proteins. The flavors meld beautifully as it chills, making it even more delicious the next day. Simple to assemble with pantry staples, this recipe brings a fresh, home-style flavor to your table that everyone will love.

Ingredients

2 cups cooked white rice, cooled
1 large bell pepper, diced
1/2 cup red onion, finely chopped
1/2 cup celery, diced
1/2 cup mayonnaise
2 tablespoons white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped

Directions

1
Ensure the cooked rice is completely cooled to room temperature to prevent the dressing from becoming watery.
2
In a large mixing bowl, combine the cooled rice, diced bell pepper, chopped red onion, and diced celery.
3
In a small separate bowl, whisk together the mayonnaise, white vinegar, salt, and black pepper until smooth.
4
Pour the dressing over the rice and vegetable mixture.
5
Gently toss everything together until the rice and vegetables are evenly coated with the dressing.
6
Fold in the fresh chopped parsley for a burst of color and flavor.
7
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 294875.8kcal

% Daily Value *
Total Fat 33.5g52%
Saturated Fat 21.0g105%
Cholesterol 92.8mg31%
Sodium 807.0mg34%
Total Carbohydrate 76115.1g25372%
Dietary Fiber 2.5g10%
Sugars 76112.2g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rice salad, american salad, vegetarian side, potluck recipe, picnic food, leftover rice, bell peppers, celery, onion, mayonnaise dressing, chilled salad, easy dinner, meal prep, fresh vegetables, tangy flavor, crunchy texture, family friendly, summer side dish, quick recipe, make ahead

Read it online: https://www.chefs-mate.com/recipe/rice-salad-9/