Colorful Rice Salad with Lemon Dressing
Bursting with vibrant colors and fresh flavors, this Colorful Rice Salad with Lemon Dressing is a delightful fusion of crisp vegetables, tender basmati rice, and a zesty homemade dressing. Featuring a medley of red and yellow bell peppers, juicy cherry tomatoes, crunchy cucumber, and bright green peas, this salad is as visually appealing as it is delicious. Fresh herbs like parsley and cilantro add a fragrant, earthy touch, while the tangy lemon dressing—enhanced with honey and Dijon mustard—ties it all together with a perfect balance of sweet and savory. Quick to prepare in just 20 minutes, this versatile dish can be served chilled or at room temperature, making it an ideal choice for potlucks, picnics, or as a refreshing side or light main course. Packed with wholesome ingredients and vibrant flavors, this rice salad will become your go-to recipe for healthy, crowd-pleasing meals!
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Recipe Information
Ingredients
- 3 cups Cooked basmati rice
- 1 medium, diced Red bell pepper
- 1 medium, diced Yellow bell pepper
- 1 medium, diced Cucumber
- 1 cup, halved Cherry tomatoes
- 0.5 cup, chopped Fresh parsley
- 0.25 cup, chopped Fresh cilantro
- 2 stalks, sliced Green onion
- 0.5 cup, thawed Frozen peas
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook 1 cup of basmati rice according to package instructions to yield approximately 3 cups of cooked rice. Allow it to cool completely.
While the rice is cooling, prepare the vegetables: dice the red and yellow bell peppers and cucumber, halve the cherry tomatoes, and chop the parsley and cilantro.
Slice the green onions and thaw the frozen peas by rinsing them under warm water. Set the prepared vegetables aside.
In a small bowl, prepare the lemon dressing: whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until emulsified.
In a large mixing bowl, combine the cooked and cooled rice, diced peppers, cucumber, cherry tomatoes, parsley, cilantro, green onions, and thawed peas.
Pour the lemon dressing over the rice and vegetable mixture and gently toss to combine, ensuring all ingredients are evenly coated.
Taste and adjust seasoning with additional salt or pepper if needed.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve cold or at room temperature as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1351 mg | 59% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 24.1 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2043 mg | 43% | |
*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.
