Description
A refreshing and simple rice salad perfect for summer, featuring fresh vegetables and a light dressing. It’s quick to assemble and ideal for picnics or light meals.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup chopped cucumber
- 1 cup chopped bell pepper (any color)
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large bowl, combine the cooked rice, cucumber, bell pepper, red onion, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the rice and vegetable mixture.
- Toss gently to coat all ingredients evenly.
- Serve immediately or chill for later.
Notes
- You can add other vegetables like cherry tomatoes or corn.
- For added protein, consider adding chickpeas or grilled chicken.
- Adjust lemon juice and seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: summer salad, rice salad, easy salad, quick salad, fresh salad, vegetable salad, side dish, picnic food