Rice Salad
A vibrant and refreshing rice salad with fresh vegetables and herbs, perfect for picnics or as a side dish.
Ingredients
- 1 cup cooked rice
- 1/2 cup cherry tomatoes halved
- 1/2 cucumber diced
- 1/4 bell pepper diced
- 1/4 red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Cook the rice according to package instructions; allow it to cool.
- Wash and chop the vegetables.
- In a large bowl, combine the cooled rice and chopped vegetables.
- Add the fresh herbs (parsley and mint) to the mixture.
- In a small bowl, whisk together olive oil and lemon juice.
- Pour the dressing over the rice and vegetable mixture.
- Toss everything together until well combined.
- Season with salt and pepper to taste.
- Let the salad sit for at least 10 minutes for the flavors to meld.
- Serve chilled or at room temperature.
Nutrition
Calories: 200kcalCarbohydrates: 25gProtein: 4gFat: 10gFiber: 3g
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