Description
This vibrant Crunchy Rice Salad is a refreshing blend of fluffy rice and fresh vegetables, making it the perfect dish for summer picnics or cozy nights in. With its delightful crunch from cucumbers, bell peppers, and cherry tomatoes, all tossed in a zesty olive oil and lemon dressing, this salad is not only visually appealing but also bursting with flavor. Quick to prepare and easy to customize, it’s sure to be a hit at any gathering.
Ingredients
Scale
- 2 cups cooked jasmine or basmati rice (cooled)
- 1 cup firm cucumber (diced)
- 1 cup bell peppers (any color, diced)
- 1/4 cup green onions (finely chopped)
- 1 cup cherry tomatoes (halved)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- Ensure your cooked rice is completely cooled and fluff it with a fork.
- Dice the cucumber, bell peppers, and green onions into bite-sized pieces.
- Halve the cherry tomatoes and add them to the bowl.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Gently combine the rice with the chopped veggies and drizzle the dressing over everything. Mix until evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 240
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg