This tangy Rice Salad Recipe with crisp vegetables is put together in no time at all and can be made in advance for easy dinners or entertaining.
I think any kind of rice salad deserves a spot on the summer dining or picnic table. What’s great about this salad is that you can make it in advance and just forget about them until you are ready to eat. In fact, this salad is best made in advance and then served later. And much like the Marinated Cucumber Tomato and Onion Salad, it’s fresh and tasty!
Check out The Best Summer Salad Recipes!
What Is This Rice Salad Like
- Difficulty – This is a very easy salad to make. It does have quite a lot of chopped vegetables, but that’s the only work. It’s best to allow the salad to chill for about one hour before serving.
- Taste – A very fresh and light flavour. The rice gives the salad a bit of substance and the vegetables keep it light. This salad is wrapped up in a flavourful vinaigrette.
- Serving – This salad will make between four and six servings as a side dish. Keep in mind, you can easily adjust the serving size in the recipe card at the end of the post.
Ingredients
- Vinaigrette – I made a really easy vinaigrette with olive oil, white wine vinegar, lemon juice, salt, sugar and finely chopped parsley.
- Vegetables – This salad uses a variety of crisp and fresh vegetables. I used red pepper, green pepper, red onion, celery and cucumber.
- Rice – I like to use long grain Basmati rice for rice salads.
- Arugula – Just before serving, I tossed in some fresh arugula to give it an extra fresh flavour and for some texture.
NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.
Instructions
- Make vinaigrette – In a small bowl make the vinaigrette by combining the olive oil, vinegar, lemon juice, salt, sugar and fresh parsley. Stir to combine and set aside.
- Assemble salad – In a large salad bowl combine the cooked rice and the vinaigrette. Stir really well to combine. Add the red pepper, green pepper, red onion, celery and cucumber. Stir really well to combine and refrigerate for one hour.
- Serve – Remove from the fridge and stir in the fresh arugula just before serving.
Recipe Tips
- Prep ahead – The vegetables can be chopped and stored in the fridge up to 24 hours before assembling the salad.
- Use fresh ingredients – Because this is a fresh summer salad, I recommend using very fresh and crisp vegetables.
- Adjust vinaigrette – The vinaigrette for this salad is very basic, adjust portions to suit your taste buds.
Substitutions
- Red onions – While these are the best choice for the salad, you can also use green onions or white onions.
- Vinaigrette – If you like other flavours, a lime vinaigrette would also work really well. You and even use balsamic vinegar for this salad as well.
Serving
- Chicken & Turkey – Serve this up with the Green Olive Chicken or the Roasted Spatchcock Chicken would be great.
- Fish & Seafood – Why not serve it alongside the Lemon Crusted Baked Cod or the Pan Fried Hake.
- Beef & Pork – Serve it with the Moroccan Spiced Pork Kebabs or the Barbecue Pork Tenderloin.
Frequently Asked Questions
How long can you keep cooked rice in the fridge?
Cooked rice can be safely stored in the fridge up to about 4 days. Make sure it’s cooled before you store it in an airtight container.
Can you freeze cooked rice?
Yes, you can easily freeze cooked rice. Allow it to cool completely and then pack it in freezer proof ziplock bags. It will stay pretty good up to about two months. Allow it to defrost in the fridge and then reheat in a colander pouring boiling water over it. Shake off excess water and serve.
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Rice Salad Recipe
This tangy Rice Salad Recipe with crisp vegetables is put together in no time at all and can be made in advance for easy dinners or entertaining.
Servings: 6 Servings
Calories: 158kcal
Ingredients
- 1/3 cup olive oil
- 1/3 cup white wine vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon fresh parsley minced or very finely chopped
- 3 cups long grain rice cooked
- 1/2 cup red pepper diced small
- 1/2 cup green pepper diced small
- 1/2 small red onion diced small
- 2 ribs celery diced small
- 1 small cucumber peeled and diced small
- Handful of fresh arugula
Instructions
- In a small bowl make the vinaigrette by combining the olive oil, vinegar, lemon juice, salt, sugar and fresh parsley. Stir to combine and set aside.
- In a large salad bowl combine the cooked rice and the vinaigrette. Stir really well to combine. Add the red pepper, green pepper, red onion, celery and cucumber. Stir really well to combine and refrigerate for one hour.
- Remove from the fridge and stir in the fresh arugula just before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Rice Salad Recipe
Amount Per Serving (1 serving)
Calories 158
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 5mg0%
Potassium 119mg3%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 508IU10%
Vitamin C 21mg25%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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