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Vegetable Rice Salad

Vegetable Rice Salad is perfect for lunch, parties or as a dinner side. Colorful and packed with delicious flavor and texture!
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Course: Salad
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8
Calories: 163kcal
Author: Megan Porta


  • 2 cups cooked rice any variety
  • 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 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!


  • 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!
  • Use any variety of rice desired. Brown, rice or a flavored and packaged variety all taste great!
  • 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!
  • If using an entire red onion is too much, 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! 


Calories: 163kcal | Carbohydrates: 19g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 359mg | Fiber: 3g | Sugar: 3g | Vitamin A: 803IU | Vitamin C: 28mg | Calcium: 38mg | Iron: 1mg
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