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Garden Herb Rice Salad

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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    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

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.

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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.