Summer Rice Salad
Bright, fresh, and bursting with flavor, this Summer Rice Salad is the ultimate warm-weather dish that will elevate your picnics, barbecues, and light lunches. Featuring a medley of crisp vegetables like cherry tomatoes, cucumber, red bell pepper, and sweet corn, this salad is as colorful as it is nutritious. Tossed with a zesty homemade dressing of olive oil, lemon juice, Dijon mustard, and honey, every bite delivers a perfect balance of tangy and sweet. Fresh herbs like parsley and basil add a fragrant, garden-fresh finish, while the tender rice base (choose white or brown for a healthier twist) makes it hearty yet refreshing. Ready in just 40 minutes and made with simple ingredients, this chilled salad is ideal as a healthy summer side dish or a standalone vegetarian meal. Refreshing, versatile, and packed with summery vibes, this recipe is a must-try for sunny days!
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Recipe Information
Ingredients
- 2 cups white rice (or brown rice for a healthier option)
- 4 cups water
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 medium red bell pepper, diced
- 0.5 medium red onion, finely chopped
- 0.75 cup sweet corn, cooked
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh basil, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear. In a medium-sized pot, combine the rice and 4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 15-20 minutes until the rice is tender and the water is absorbed.
Fluff the cooked rice with a fork and let it cool completely. To speed up the cooling process, spread the rice out on a baking sheet and place it in the refrigerator for 15-20 minutes.
While the rice cools, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and cook the sweet corn (if not already cooked).
In a large mixing bowl, combine the cooled rice, cherry tomatoes, cucumber, red bell pepper, red onion, sweet corn, parsley, and basil.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.
Pour the dressing over the rice salad and toss gently to combine, ensuring all the ingredients are evenly coated.
Refrigerate the salad for at least 20 minutes before serving to allow the flavors to meld together.
Serve chilled as a refreshing side dish or a light main course on a warm summer day.
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 10.8 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1068 mg | 23% | |
*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.
