Nut-Free Refreshing Rice Salad
Brighten up your mealtime with this Nut-Free Refreshing Rice Salad, a vibrant, allergen-friendly dish that's perfect for picnics, potlucks, or a light lunch. Featuring fluffy white rice paired with crisp cucumber, juicy cherry tomatoes, sweet red bell pepper, and aromatic parsley, this salad bursts with fresh flavors and is beautifully balanced with a tangy lemon-olive oil dressing. Ready in just 40 minutes, it offers a quick, wholesome option for busy days and caters to dietary preferences by being entirely nut-free. Serve it chilled for maximum refreshment—ideal for warm weather gatherings or as a healthy side dish. Enjoy the perfect blend of textures and zesty flavors in every bite!
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Recipe Information
Ingredients
- 2 cups white rice
- 4 cups water
- 1 large cucumber
- 1 medium red bell pepper
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.5 cup parsley
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the rice under cold water using a fine mesh sieve until the water runs clear to remove excess starch.
In a medium saucepan, combine the rice and water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 18 minutes or until the rice has absorbed all the water.
Remove the rice from heat and let it sit covered for 5 minutes, then fluff with a fork and allow it to cool completely.
While the rice is cooling, peel the cucumber, cut it in half lengthwise, and scoop out the seeds with a spoon. Dice the cucumber into small cubes.
Core and dice the red bell pepper. Halve the cherry tomatoes. Finely chop the red onion and parsley.
In a large mixing bowl, combine the cooled rice, cucumber, red bell pepper, cherry tomatoes, red onion, and parsley.
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
Pour the dressing over the rice and vegetable mixture and toss gently to coat evenly.
Taste and adjust seasoning if necessary, then chill the salad in the refrigerator for at least 30 minutes before serving.
Serve the salad cold or at room temperature, enjoying its refreshing flavors.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 128.8 g | 47% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 19.1 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1617 mg | 34% | |
*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.
