Vegetarian rice salad with cucumber, yellow bell pepper, tomato, olive oil, honey and balsamic vinegar. Super easy and a hit at any barbecue!
Servings: 4 servings
Calories per serving: 234 kcal
Ingredients
220 g rice e.g. long grain brown rice
3 tablespoons white balsamic vinegar
4 tablespoons olive oil
1 tsp. honey
1 tsp. salt
pepper
1 cucumber
1 yellow bell pepper
2 tomatoes
Instructions
Cook the rice according to package directions.
Meanwhile, in a large bowl, mix a dressing of balsamic vinegar, olive oil, honey and salt. Season to taste with pepper.
Dice the cucumber. Remove the core from the bell bell pepper and dice. Cut tomatoes in half, remove stem end and dice tomatoes.
Add vegetables to bowl. Add drained rice and mix everything well. Enjoy.
Mia's tips
The vegetarian rice salad can easily be stored in an airtight container in the refrigerator for a few days.
If you don't have white balsamic in the house, you can also use dark balsamic.