Minty Rice Salad Recipe

Minty Rice Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

When my garden is at its peak, I love to prepare this refreshing salad using my own tomatoes, cucumbers, radishes, green peppers and mint. Make this wonderful dish ahead to allow the flavors to blend and for added convenience.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Minty Rice Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Minty Rice Salad Recipe

Prep: 10 min. + chilling

Yield: 6 Servings

10 10

Ingredients

2 cups cooked brown or wild rice
3 medium tomatoes, seeded and finely chopped
1 cup fresh or frozen peas
1 cucumber, seeded and finely chopped
1 green pepper, finely chopped
1/2 cup sliced green onions
1/2 cup sliced radishes
1/3 cup olive oil
3 tablespoons lemon juice
1/2 teaspoon salt, optional
2 tablespoons chopped fresh mint
1/4 teaspoon pepper

Directions

In a large bowl, combine rice, tomatoes, peas, cucumber, green pepper, green onions and radishes; set aside. In a small bowl, combine remaining ingredients. Pour over rice and vegetables; mix well. Chill for at least 1 hour. Serve cold. Yield: 6 servings.

Nutritional Facts One serving (prepared with brown rice and without added salt) equals 231 calories, 12 g fat (0 saturated fat), 0 cholesterol, 225 mg sodium, 27 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.

Originally published as Minty Rice Salad in Country Extra July 1993, p49