Description
A refreshing and colorful salad made with jasmine rice and fresh vegetables, perfect for a light meal or side dish.
Ingredients
- 2 cups cooked and cooled jasmine rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked jasmine rice, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and feta cheese. Toss gently to mix the ingredients evenly.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the rice salad and toss gently to coat all the ingredients.
- Let the salad sit for about 15 minutes at room temperature to allow the flavors to meld.
- Serve chilled or at room temperature. Enjoy!
Notes
- For added crunch, consider mixing in some toasted nuts or seeds, such as sunflower seeds or slivered almonds.
- Substitute quinoa for the jasmine rice for a gluten-free option that adds extra protein and fiber.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg