Colorful Rice Salad With Lemon Dressing

Total Time
Prep 20 mins
Cook 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!

Ingredients Nutrition


  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

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.

echo echo February 01, 2009