Cold Bac N Rice Salad
Elevate your salad game with this vibrant and satisfying Cold Bac N Rice Salad, a refreshing combination of crispy bacon, tender long-grain rice, and an array of crisp, colorful vegetables like red bell peppers, cucumbers, and cherry tomatoes. Tossed in a tangy homemade dressing made with olive oil, white wine vinegar, Dijon mustard, and honey, this dish boasts a perfect balance of smoky, savory, and slightly sweet flavors. Finished with fresh parsley for an herby touch, this easy-to-make salad is perfect as a light main course or a crowd-pleasing side dish. Best enjoyed chilled, it’s an ideal recipe for meal prep, picnics, or summer gatherings. Quick to prepare and packed with wholesome ingredients, this rice salad will become a go-to favorite!
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Recipe Information
Ingredients
- 1 cup uncooked long-grain rice
- 2 cups water
- 8 slices bacon
- 1 medium red bell pepper
- 1 medium cucumber
- 3 stalks green onions
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the water is absorbed. Remove from heat, fluff with a fork, and set aside to cool.
While the rice cooks, heat a skillet over medium heat and cook the bacon slices until crispy, about 5-7 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble or chop the bacon into small pieces.
Dice the red bell pepper, slice the cucumber into half-moons, thinly slice the green onions, and halve the cherry tomatoes.
In a small mixing bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooled rice, crumbled bacon, bell pepper, cucumber, green onions, and cherry tomatoes. Pour the dressing over the salad and gently toss to combine.
Chop the fresh parsley and sprinkle it over the salad for a burst of freshness.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve cold and enjoy as a main dish or side dish.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.0 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 379 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
