Delicious Versatile and Simple Rice Salad
Bright, refreshing, and endlessly adaptable, this Delicious Versatile and Simple Rice Salad is your go-to dish for any occasion. Featuring fluffy long-grain rice as the base, it's loaded with crisp cucumbers, juicy cherry tomatoes, sweet red bell pepper, and a hint of sharpness from finely chopped red onion. A zesty dressing of olive oil and lemon juice ties the ingredients together, while fresh parsley adds a burst of herbal freshness. Customize this salad with optional crumbled feta cheese or crunchy sunflower seeds for added flavor and texture. Perfect as a chilled side dish or a light main course, this salad comes together in just 15 minutes (plus cooling time), making it an easy, satisfying choice for busy days, picnics, potlucks, or meal prep. Enjoy this healthy rice salad cold or at room temperature for a wholesome and flavorful bite!
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Recipe Information
Ingredients
- 3 cups long-grain rice, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium red bell pepper, diced
- 0.5 small red onion, finely chopped
- 2 tablespoons parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup feta cheese, crumbled (optional)
- 0.25 cup sunflower seeds or chopped nuts (optional)
Instructions
Cook 1 cup of uncooked long-grain rice according to the package instructions, then allow it to cool completely. This should yield 3 cups of cooked rice.
While the rice is cooling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion.
In a large mixing bowl, combine the cooked and cooled rice, cherry tomatoes, cucumber, red bell pepper, red onion, and chopped parsley.
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to create the dressing.
Pour the dressing over the rice and vegetables. Mix gently but thoroughly to coat all ingredients evenly.
If desired, fold in crumbled feta cheese and sunflower seeds (or chopped nuts) for added flavor and texture.
Taste and adjust the seasoning as needed, adding more salt or lemon juice to suit your preference.
Chill the salad in the refrigerator for at least 20 minutes before serving to allow the flavors to meld.
Serve cold or at room temperature as a refreshing side dish or light meal.
Nutrition Facts
Calories |
1776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2560 mg | 111% | |
| Total Carbohydrate | 205.8 g | 75% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 17.1 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1430 mg | 30% | |
*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.
