Zen Rice Salad

READY IN: 30mins
Recipe by evelynathens

Hot weather is upon us and I don't like to spend too much time in the kitchen heating it up. I like to eat simpler and fresher, so tasty, main-course salads are the ticket! This salad makes me feel so good eating it, bringing balance to my appetite and my health, hence the name.

Top Review by Chef Dudo

This makes a lot! Although I halved the recipe it was still more than plenty. The dressing is tangy and goes well with the salad. The leftovers needed a little more juice so I made some more dressing the next day. I think I would have preferred chick peas instead of the kidney beans but that is a matter of taste. All in all a good recipe with potential to play with. Thanks for creating and posting. Made for Raiders of the Lost Pantry Contest.

Ingredients Nutrition

Directions

  1. Bring 1 1/4 cups rice and 2 1/2 cups water to the boil in a small saucepan. Add a dash of salt, lower heat to lowest setting, cover pot and cook rice for 15 minutes. Remove from heat and allow to cool to nearly room temperature, covered. Uncover and fluff with a fork (the arborio will not fluff like a pilaf does, but will have nice, toothsome chunks of sticky rice).
  2. Empty rice into a large bowl. Add beans, corn, tuna, parsley, onion, celery, dill pickles and raisins. Combine.
  3. Make dressing: Put all dressing ingredients in a mini-processor and whizz to emulsify. If you don't think it is tart enough, add more lime juice and/or balsamic. Add salt and pepper to taste.
  4. Pour dressing over the salad and stir gently to coat all ingredients. Taste salad and adjust seasoning as it may need more salt and pepper, as per your preference.
  5. Chill for at least 2 hours before serving to allow flavors to blend.

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