Total Time
1hr
Prep 30 mins
Cook 30 mins

My mom makes this for picnics and it usually is a hit! I love the different flavors in this recipe! If you like more spice, add essence or cayenne pepper or even minced jalapeno!

Ingredients Nutrition

Directions

  1. Bring water to a boil, stir in rice and 1/2 tsp salt.
  2. Reduce heat to low, cover and cook 20 minutes or until all liquid is absorbed.
  3. Remove from heat and let stand, covered 5 minutes.
  4. While rice is cooking, combine remaining 1/2 tsp. salt, lemon juice, cumin, garlic and olive oil.
  5. Stir into hot cooked rice.
  6. Chill for 30 minutes.
  7. Add remaining ingredients and chill several hours before serving.
Most Helpful

5 5

This is a sensational salad, and very visually appealing, too. The flavors practically burst in your mouth! I used a long grain & wild rice combo and added slivered almonds, which could enable it to stand as a main dish salad. Mmmmm Mmmmm good! (P.S....and it doesn't take 2 1/2 hours to make...don't get scared...it's a piece of cake)

5 5

This is a great picnic or family together recipe. The cumin adds a great flavor. When I prepared this dish for a large gathering, I had so many requests for the recipe, even one from Hawaii. It is a great summer salad. Takes some time to chop all the veggies but it's well worth it. I left out the hot peppers, essence and cayenne pepper.

5 5

Stunning flavors. I used barley and lentils instead of rice, half the oil, and toasted the garlic. Dazzling, lively salad. Company worthy.