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Healthy Vegetable Rice Salad

Southern.Crockpot's picture
Ingredients
  Uncooked regular rice 1 1⁄4 Cup (20 tbs)
  Cucumber 1 , peeled and chopped
  Salt To Taste
  Carrot 1 Large, peeled and diced
  Fresh green beans 1⁄3 Pound, cut into 1/2-inch pieces to make about 1 cup
  Frozen english peas 1 Cup (16 tbs)
  Red pepper 1 , chopped
  Tomatoes 2 Medium, peeled, seeded, and cut into lengthwise strips
  Tarragon vinegar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Olive oil 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Lettuce leaves 1 Cup (16 tbs)
Directions

GETTING READY
1.Ina pan cook rice by following the instructions given in the package.
2.Once done, refrigerate rice.
3.Season cucumber with salt and leave it for 30 minutes after covering.
4.Once done, wash the cucumbers well.

MAKING
5.Take a medium sized sauce pan and put carrots, beans and peas in it.
6.Fill the pan with enough water to cover the vegetables and put the pan on heat until the ingredients are soft.
7.Once done, strain the water and wash the veggies with cold water.
8.In a large bowl, mix carrots, beans, peas, tomatoes, rice, red pepper and cucumber.
9.Put vinegar, 1/2 teaspoon salt, pepper in the bowl and slowly add oil and keep blending.

SERVING
10.Top the salad with dressing and serve the salad on lettuce leaves.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
2

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