Cold Rice-Vegetable Salad
Ingredients
- 2 cups cold cooked long-grain rice ⓘ
- 1/2 cup sliced scallion, white and some of the green ⓘ
- 1 medium green bell pepper, seeded and chopped ⓘ
- 1 cup cooked green peas ⓘ
- 1 cup diced celery ⓘ
- 1 cup sliced radish
- 2 canned pimientos, drained and diced ⓘ
- 1/3 cup olive oil
- 2 -3 tablespoons wine vinegar ⓘ
- 1/2 teaspoon dried tarragon ⓘ
- 3 tablespoons chopped fresh parsley ⓘ
- salt ⓘ
Instructions
- Combine rice and vegetables in a large bowl.
- Combine remaining ingredients and mix with rice and vegetables.
- Chill.
Nutrition & Diet Analysis (per serving)
402
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).