Colorful Rice Salad With Lemon Dressing

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Total Time
20 mins
0 mins

A colorful and healthy salad. Adapted from Diana Rattray, author of Your Guide to Southern U.S. Cuisine. This recipe also fits into Caribbean cuisine!

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  1. Toss prepared vegetables together in a large bowl.
  2. Place lemon juice in a small bowl.
  3. Drizzle in olive oil while whisking, to emulsify the liquids.
  4. Add to the vegetables; cover and refrigerate for an hour.
  5. Add cooked, cooled rice; add salt and pepper to taste.
  6. Refrigerate until serving time.
  7. Delicious with grilled or broiled steak, chicken or fish.
Most Helpful

5 5

This was a very filling and refreshing salad. I used white rather than brown rice because that's what I had on hand, left out the sprouts because I forgot them and used green bell pepper because it was cheaper. Still I doubt that these changed the essential flavor and texture of the salad. I sprinkled a bit of chopped hard-boiled egg over the top to add a bit of protein and it became a very satisfying meal.