Vegetable Summer Rice Salad is absolutely perfect for small or large gatherings. Great as lunch, a party food or a side to dinner. It is colorful and packed with delicious flavor and textures and perfect for any occasion!
Summer salads kinda make me swoon. I become abnormally giddy about a good salad in the summer, the same way I become abnormally giddy about apples in the fall. I have a handful of salads that I make alllll the time starting in about April and ending in August. I craft said salad, set it in my fridge and mildly obsess about it until I’ve eaten the entire thing. Sometimes I share with others, but not always.
And here is the thing about salads. They are versatile! There are so many veggies and flavors and ingredients that can go together in numerous ways to create salad perfection. This Vegetable Rice Summer Salad has an array of textures that I love and it is also one of the most colorful dishes I’ve ever made. This yummy recipe acts as a great side dish or a light lunch or the perfect thing to bring to a summer pot luck.
HOW TO MAKE VEGETABLE RICE SUMMER SALAD
Prepare a 5.4-oz. package of herb and butter rice according to the package directions. Transfer to a large bowl and let cool to room temperature.
Add orange, yellow or red bell peppers, cucumbers, tomatoes, onion, edamame, lime juice and olive oil. Once you’ve added all of the ingredients in a large bowl, season with salt and pepper, toss to coat and refrigerate until ready to serve. That’s it!
RECIPE TIPS: MAKE THIS RECIPE THE BEST SALAD EVER!
For an even healthier dish, use 1-2 tablespoons olive oil instead of 3.
Any color of bell pepper will taste great in this recipe!
Consider replacing the lime juice with lemon juice for a different flavor!
Instead of using a packaged, flavored variety of rice, consider using white cooked rice instead (brown rice works, too!). Use approximately 2 cups cooked.
If you replace the herbed rice with brown or white rice, stir in 1 tablespoon of salted butter while the rice is still hot.
Feel free to add chopped fresh herbs to the salad such as parsley, chives or basil for added flavor.
Sprinkle toasted pine nuts over the top for an extra crunch!
Using an entire red onion might be too much for you. If so, add just 1 cup freshly chopped red onion to the salad.
Replace the veggies called for in the recipe with any other vegetables you have on hand! Zucchini, mushrooms, carrots and broccoli florets would all taste great!
DELICIOUS USES FOR RICE
Rice is so versatile, which is one of the things I love most about it. It tastes great when thrown into salads like this one, but here are a few other ideas for you!
Sprinkle in some chopped fresh cilantro and mix with 2 tablespoons of olive oil and juice from 1 lime. No need for Chipotle!
Serve alongside Instant Pot Chicken for the perfect complete meal.
Add it to a skillet or wok, along with eggs, peas, carrots and soy sauce to create a delicious fried rice.
Go simple and sere with a few pats of butter or olive oil. Stir until melted.
Mix together with salsa, black beans, lime juice and chopped avocado. Add shredded chicken for a meaty dish!
Vegetable Rice Salad
- 5.4 oz. pkg. herb and butter rice
- 1 orange bell pepper seeds removed and chopped
- 1 cucumber peeled and sliced
- 10.5 oz. container cherry or grape tomatoes halved
- 1 red onion chopped
- 10 oz. pkg. frozen shelled edamame prepared according to package directions
- Juice from 2 limes
- 3 tbsp. olive oil
- 3 tbsp. white wine vinegar
- Salt and pepper to taste
- Prepare rice according to package directions. Transfer to a large bowl and let cool.
- Add bell peppers, cucumbers, tomatoes, onion, edamame, lime juice, olive oil, salt and pepper. Mix well and refrigerate until ready to serve!