Rice Summer Salad

This vibrant Rice Summer Salad is a refreshing twist on traditional cold rice dishes, perfect for warm weather dining. The dish combines fluffy cooked rice with a bright cider vinegar dressing, creating a tangy base that highlights the crunch of celery, green onions, and bell peppers. Frozen peas add pops of sweetness, while diced pimiento offers a mild, colorful kick. Tarragon infuses the salad with a subtle anise-like aroma, elevating it beyond a simple side dish. Ideal for picnics, potlucks, or a light lunch, this salad improves as it chills, allowing the flavors to meld beautifully. It is entirely vegan and low in fat, making it a healthy yet satisfying choice. Serve it plain or piled onto lettuce leaves for a elegant presentation that feels both homey and sophisticated.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 8

Calories: 274.2

Dietary: Gluten-free, Low-fat, Vegan, Vegetarian

Description

This vibrant Rice Summer Salad is a refreshing twist on traditional cold rice dishes, perfect for warm weather dining. The dish combines fluffy cooked rice with a bright cider vinegar dressing, creating a tangy base that highlights the crunch of celery, green onions, and bell peppers. Frozen peas add pops of sweetness, while diced pimiento offers a mild, colorful kick. Tarragon infuses the salad with a subtle anise-like aroma, elevating it beyond a simple side dish. Ideal for picnics, potlucks, or a light lunch, this salad improves as it chills, allowing the flavors to meld beautifully. It is entirely vegan and low in fat, making it a healthy yet satisfying choice. Serve it plain or piled onto lettuce leaves for a elegant presentation that feels both homey and sophisticated.

Ingredients

4 cup Brown rice, long-grain, cooked
1/2 cup Cider vinegar
1/4 tsp Dry mustard
1 tsp Tarragon
6 stalks Green onions, chopped fine
2 stalks Celery, chopped
1 large Green bell pepper, chopped
1 large Tomato
1 cup Green peas, frozen, cooked
5 tbsp Pimiento, diced
1/4 cup Fresh parsley
1 large Cucumber, optional

Directions

1
Cook the long-grain brown rice according to package instructions until tender but still slightly firm.
2
Spread the cooked rice out on a large baking sheet or tray to cool quickly to room temperature.
3
In a small bowl, whisk together the cider vinegar, dry mustard, and tarragon to create the dressing.
4
Pour the vinegar dressing over the cooled rice and mix well to ensure all grains are coated.
5
In a large mixing bowl, combine the chopped green onions, celery, green bell pepper, and tomato.
6
Add the cooked green peas, diced pimiento, fresh parsley, and cucumber (if using) to the vegetable mixture.
7
Fold the dressed rice into the vegetable mixture gently to avoid breaking up the vegetables.
8
Cover the salad and refrigerate for at least 2 hours to allow flavors to meld before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 274.2kcal

% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 24.9mg2%
Total Carbohydrate 55.3g19%
Dietary Fiber 4.3g18%
Sugars 1.0g
Protein 6.2g13%

* 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

For a variation, substitute basil or dill weed for the tarragon to change the herbal profile.

Short-grain brown rice may also be used for a stickier texture.

Serve as a cool main dish for a hot summer's evening, either plain or piled on lettuce leaves and garnished with tomatoes and watercress.

Ensure the rice is completely cool before adding the vinegar dressing and other ingredients to maintain the crisp texture of the vegetables.

Keywords: rice salad, cold salad, summer lunch, vegan, low fat, cider vinegar, tarragon, picnic food, cold rice, vegetable salad, healthy side, make ahead

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