Summer Rice Salad with Tomatoes and Green Beans
Bright, vibrant, and packed with summer’s best produce, this Summer Rice Salad with Tomatoes and Green Beans is the perfect warm-weather dish! Featuring fluffy basmati rice, tender-crisp green beans, and juicy cherry tomatoes, this salad is tossed in a tangy lemon-Dijon vinaigrette that ties all the flavors together beautifully. Fresh parsley and optional crumbled feta cheese add bursts of freshness and creaminess, making it an irresistible side dish or light main course. With minimal prep time and easy cooking techniques like blanching and whisking, this quick, make-ahead salad is ideal for picnics, potlucks, or weeknight dinners. Serve chilled or at room temperature for a dish that’s as refreshing as it is satisfying!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 1 cup Green beans
- 1.5 cups Cherry tomatoes
- 0.5 cup Red onion
- 0.25 cup Fresh parsley
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Feta cheese (optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Cook the rice according to the package instructions, then let it cool completely.
Trim the ends of the green beans and cut them into 1-inch pieces. Bring a pot of salted water to a boil and blanch the green beans for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
Halve or quarter the cherry tomatoes, depending on their size. Finely dice the red onion and roughly chop the parsley.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to create a tangy vinaigrette.
In a large mixing bowl, combine the cooled rice, green beans, cherry tomatoes, red onion, and parsley. Pour the vinaigrette over the salad and toss until everything is evenly coated.
If desired, sprinkle crumbled feta cheese over the salad for added texture and flavor.
Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld before serving.
Serve chilled or at room temperature as a refreshing side or light main dish.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1351 mg | 59% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 2.1 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 88 mg | 2% | |
*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.
