Description
A refreshing and flavorful Italian Rice Salad recipe perfect for a light lunch or side dish. This salad combines tender rice with a variety of fresh vegetables and a zesty homemade Italian dressing.
Ingredients
Units
Scale
For the Italian dressing
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic, finely chopped
- 3 tbsp olive oil
- 1 tsp dijon mustard
- 2 tsp dried oregano
- Salt and black pepper, to taste
For the salad
- 250 g (8.8 oz) cooked rice, cold
- 200 g (7.1 oz) baby plum tomatoes, cut into quarters
- 1 red onion, diced
- 100 g (3.5 oz) black olives, halved
- 100 g (3.5 oz) cucumber, diced
- 200 g (7.1 oz) sweetcorn, cooked and cooled
- 20 g (0.7 oz) fresh basil, sliced
- Salt and black pepper, to taste
Instructions
- Make the dressing: Put the vinegar, lemon juice, garlic, mustard, olive oil, oregano, salt, and pepper into a small bowl. Whisk together and set aside to allow flavors to develop.
- Make the salad: In a large bowl, combine rice, tomatoes, onion, olives, cucumber, sweetcorn, and basil. Pour in the dressing and stir to combine.
- Serve: Spoon the salad onto a platter or into individual bowls. Enjoy!
Notes
- If serving for a gluten-free diet, check labels carefully.
Nutrition
- Serving Size: 1 serving
- Calories: 289 kcal
- Sugar: 5g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
