This Rice Salad is stuffed full of fresh veggies and so easy to make! It makes a great meal on it’s own or with your favorite protein and is a great meal prep salad! Toss with our Dijon Lemon Vinaigrette for a Meditteranean flare!
This delicious and easy to make Rice Salad can be made with brown or white rice. We opted for brown rice as it adds a nutty flavor we love.
How to cook Brown Rice –
- We use this no fail Baked Rice Recipe. Yes you can oven bake rice and once you try this fool proof method you will never go back to stove top!
Ingredients for Rice Salad –
- Brown or White rice, cooked and cooled
- red bell pepper
- cucumber
- green onion
- parsley
- feta cheese – block style if possible
- kalamata olives
- Lemon Dijon Vinaigrette
Prepare and cool your brown rice. You will need about 4 cups.
While your rice is cooling, whip up a batch of our 3 Minute Lemon Dijon Vinaigrette.
Just a few simple ingredients and you have enough for this salad and some to spare to freshen up your leftovers.
PRO TIP: We like to buy Feta in block form and cut into bite size chunks. Some of the pre-crumbled Feta are so small they get lost among the rice and veggies!
Variations and substitutions for Rice Salad –
Clean out that veggie drawer! Everything in the bowl!
- zucchini, corn, arugala, carrots, broccoli, to name a few.
- all the beans! Garbanzo, kidney, cannellini. They would all be great in this salad.
- more protein! Grilled chicken, shrimp or tuna!
Turn this Rice Salad into lunch everyday! Serve on top of a bed of lettuce and you have a delicious lunch or light dinner.
Toss in as much or as little vinaigrette as you like. You won’t need all the dressing. Save some for later!
A few more salad recipes we think you’ll love!
Store this salad in the refrigerator for up to 5 days. Freezing not recommended.
LET’S EAT!
Kathi and Rachel
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Rice Salad
Ingredients
- 4 cups cooked brown rice, cooled - white rice can be used as well
- 1 cup cucumber - chopped
- 1 cup red bell peppepr - chopped
- 3 green onions - chopped
- 1/3 cup fresh parsley - chopped
- 1/2 cup pitted kalamata olives - halved
- 1 cup Feta cheese - cubed
Lemon Dijon Vinaigrette
- 3/4 cup extra light olive oil
- 1/4 cup vinegar
- 3 tablespoons Dijon mustard
- 1 clove garlic minced
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Cook rice and cool. NOTE: we love our easy baked rice method.
- Add chopped vegetables, feta cheese and olives. Toss.
- Combine all dressing ingredients in a jar with a lid and shake well.
- Pour half of the dressing over the rice salad and taste. Reserve remaining dressing for later. Salt and pepper to taste.
- Store in the refrigerator for up to 5 days. Freezing is not recommended.
Francesca says
How much/many olives???
Kathi & Rachel says
1/2 cup, sliced.
Jane says
Do you ever give the amount your recipes will make?
You should! Thanks
Kathi & Rachel says
Hi Jane – Its in the recipe card. This Rice Salad serves 6. About 1/2 cup per serving. Kathi