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Summer Rice Salad

 Summer Rice Salad
Tangy dressing and flavorful ingredients make for a very tasty side dish that's a refreshing alternative to potato salad. People can't seem to stop eating this unique salad. It's great with hamburgers or chicken at picnics or potluck dinners. -Laura Panfil, Niles, Michigan
4-6 ServingsPrep: 10 min. + chilling

Ingredients

  • 2 cups cooked brown rice
  • 1 cup quartered cherry tomatoes
  • 1/3 cup chopped red onion
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3 tablespoons cider vinegar
  • 2 tablespoons canola oil
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • Leaf lettuce, optional

Directions

  • In a large bowl, combine rice, tomatoes, onion and olives. In a small
  • bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour
  • over rice mixture and toss to coat. Cover and chill for at least 2
  • hours. Serve in a lettuce-lined bowl if desired. Yield: 4-6
  • servings.
Nutritional Facts: 1 serving (3/4 cup) equals 136 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 296 mg sodium, 18 g carbohydrate, 2 g fiber, 2 g protein.