Garden Herb Rice Salad Recipe

Garden Herb Rice Salad Recipe photo by Taste of Home

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This recipe is so quick and tasty, you will want to make it for any get-together. It is best served chilled.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Garden Herb Rice Salad Recipe

Prep: 20 min. + chilling

Yield: 4-6 Servings

20 20

Ingredients

3 cups cooked long grain rice, chilled
1 large tomato, chopped
1 medium sweet yellow pepper, diced
1 small cucumber, peeled, seeded and diced
1/2 cup diced mozzarella cheese
1/2 cup sliced ripe olives, drained
1/4 to 1/3 cup snipped fresh basil
1/4 cup snipped fresh mint
1/3 cup olive oil
1/4 cup lemon juice
Salt and pepper to taste

Directions

In a large salad bowl, combine the first eight ingredients. Whisk together oil, lemon juice, salt and pepper; pour over salad and toss well. Chill for 30 minutes. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 267 calories, 16 g fat (3 g saturated fat), 7 mg cholesterol, 138 mg sodium, 28 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Garden Herb Rice Salad in Birds & Blooms June/July 1995, p55

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Garden Herb Rice Salad

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(1-1) of 1 reviews

Reviewed on Jul. 30, 2011 by cwbuff

The taste of the basil and mint really comes out in this salad, which is a nice change from pasta or potato salads. The other veggies lend color and crunch, although I left out the black olives - I don't consider black a very appetizing color.