Garden Herb Rice Salad

Name: Garden Herb Rice Salad
Prep time: 20 min
Total time: 20 min
Yield: 4-6 servings.
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

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

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.

Nutrition Facts

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

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

Reviews

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Average Rating:

cwbuff

Jul 30, 2011

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.