Vegetable-Rice Salad
Submitted by ppjsmith
Cold vegetable rice salad with crisp-tender green beans, peas, cucumber, and tomatoes tossed in a tangy tarragon vinaigrette. A refreshing make-ahead side for potlucks and summer cookouts.
YIELD
6 servingsPREP
30 minCOOK
10 minREADY
1 hrsThis chilled rice salad is packed with crisp-tender vegetables and dressed in a bright tarragon vinaigrette that wakes up every bite.
Green beans, peas, carrots, cucumber, and tomatoes bring color and crunch to fluffy cooked rice. It’s the kind of dish you want on the table at a summer barbecue or packed in a container for tomorrow’s lunch.
Salting the cucumber draws out excess moisture so it stays snappy instead of turning the salad watery.
Serve it on a bed of lettuce leaves for a light, satisfying meal that’s diabetic-friendly and naturally cholesterol-free.
Chef Tips
- Cook the vegetables just until crisp-tender, then rinse with cold water immediately. This stops the cooking and locks in that vibrant green color.
- Make the salad a few hours ahead so the vinaigrette has time to soak into the rice. The flavors get better as they mingle.
- Tarragon vinegar is the secret weapon here. Regular white wine vinegar works in a pinch, but you’ll lose that herby sweetness.
Ingredients
Directions
Cook rice according to package directions; chill.
Sprinkle cucumber generously with salt; cover and let stand 30 minutes.
Rinse well.
Combine carrot, beans, and peas in a medium saucepna; cover with water, and cook 8 to 10 minutes or until crisp-tender; drain and rinse in cold water.
Combine cucumber, carrot, beans, peas, rice, red pepper, and tomatoes.
Combine vinegar, ½ teaspoon salt, and pepper; gradually add oil, beating with a wire whisk until blended.
Pour dressing over salad, and toss gently.
Serve on lettuce leaves.
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