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Close up of a rice and vegetable salad in a white bowl.
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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.
Prep Time15 minutes
Chill Time1 hour
Total Time1 hour 15 minutes
Course: Lunch, Salad, Side Dish
Cuisine: North American
Keyword: potlucks, rice, vegeterian
Servings: 6 Servings
Calories: 158kcal
Author: Julia Pinney

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
US Customary - Metric

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.