Description
A refreshing rice salad that combines various vegetables and a tangy dressing.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 cup red onion, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large bowl, combine cooked rice and chopped vegetables.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the rice and vegetables.
- Toss everything together until well coated.
- Garnish with fresh parsley before serving.
Notes
- Use any leftover rice for a quick meal.
- Feel free to add your favorite vegetables.
- This salad can be served cold or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: rice salad recipe