Go Back
–+ servings
Rice salad

Rice salad

This is a summer rice salad with lots of vegetables. It's ideal as a quick meal on hot days, as a side dish for a barbecue and to prepare in advance!
No votes yet
US customary - Metric
Preparation10 minutes
Cook time10 minutes
Total time20 minutes
Print Save Pinterest

Ingredients

4 portions
  • 2 bell peppers (red and green)
  • 1 avocado
  • ½ cucumber
  • 125 gram cherry tomatoes
  • 150 gram white rice (cooked and cooled)
  • 150 gram canned corn (drained)
  • 3 tbsp mayonnaise
  • 2 tbsp fresh parsley (finely chopped)
  • 1 tbsp lemon juice
  • 2 tbsp sesame oil
  • ½ tsp chili flakes
  • salt and pepper

Equipment

  • Large bowl

INSTRUCTIONS (how to make this recipe):

  • Cut the bell peppers, avocado, cucumber, and cherry tomatoes into small pieces.
  • Place them in a large bowl. Mix in the cooled, cooked rice, corn, mayonnaise, parsley, lemon juice, sesame oil, chili flakes, and salt and pepper to taste.
  • Serve the rice salad as a simple meal or as a side dish for a barbecue. Enjoy!
Nutrition information per portion
Calories: 281kcal | Carbohydrates: 45g | Proteins: 6g | Fats: 13g | Saturated fats: 3g

Labels/ brands in this article can be due to a paid collab. Some links on this page can be affiliate links. Read more: disclaimer.