Description
A fresh and crunchy salad made with rice and vegetables.
Ingredients
Scale
- 1 cup cooked rice
- 1/2 cup bell peppers, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup corn, canned or cooked
- 1/4 cup peas, cooked
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Prepare the rice according to package instructions and let it cool.
- In a large bowl, combine the cooked rice, bell peppers, cucumber, red onion, corn, and peas.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to enhance the flavors.
Notes
- Use any type of rice you prefer.
- Add any vegetables you like for more variety.
- This salad is best served fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Crunchy Rice Salad, Healthy Salad, Rice Salad, Vegetable Salad