Garden Veggie Rice Salad

 




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.

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