Description
This Rice Salad is a vibrant, wholesome dish made with fluffy rice, fresh veggies, herbs, and a zesty dressing. Naturally gluten-free and easily vegan, it’s perfect for meal prep, picnics, or light lunches. Quick to make and endlessly customizable, this refreshing salad is bursting with flavor and ideal for warm weather or anytime you need a simple, satisfying meal.
Ingredients
- 2½–3 cups cooked rice (white, brown, or wild)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, chopped (any color)
- ¼ cup red onion, finely chopped
- ½–1 cup cooked chickpeas or black beans (optional)
- ¼ cup chopped fresh parsley or cilantro
- 3 tablespoons olive oil
- 2 tablespoons lemon juice or vinegar
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1 teaspoon Dijon mustard or maple syrup (optional, for flavor balance)
Instructions
- If using freshly cooked rice, allow it to cool completely for best texture.
- In a large bowl, combine rice, tomatoes, cucumber, bell pepper, red onion, chickpeas (if using), and fresh herbs.
- In a separate bowl or jar, whisk together olive oil, lemon juice, garlic, salt, pepper, and Dijon mustard or maple syrup (if using).
- Pour the dressing over the rice mixture and toss gently to coat evenly.
- Let the salad rest for 10–15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- Swap chickpeas with grilled tofu or lentils for more protein.
- Add sun-dried tomatoes, olives, or capers for a Mediterranean flair.
- Use sesame oil and soy sauce for an Asian-style variation.
- Add chili flakes or jalapeños for heat.
- To make it oil-free, use extra lemon juice or aquafaba in the dressing.
