Mediterranean Rice Salad
Colorful Mediterranean rice salad that comes together quickly—chopped veggies folded into rice with a light, fresh dressing, ideal for barbecues or warm-weather dinners.
Ingredients
- 2 cups cooked brown rice (or long or short grain rice)
- Bell peppers, diced
- Cucumber, diced
- Cherry tomatoes, halved
- Sweetcorn
- Fresh spinach, chopped
- 1 red onion, finely diced (or shallots)
- 1 can butter beans, drained and rinsed
- Sun-dried tomatoes, chopped
- Olives, sliced
- Feta cheese, crumbled
- Pine nuts
- Fresh dill (or basil or parsley)
- Extra virgin olive oil
- Apple cider vinegar
- Honey
- 1 clove garlic, minced
- Fresh lemon juice
- Salt and pepper, to taste
Steps
- Prepare the rice per the package directions. When ready, transfer it to a large serving dish.
- Fold in bell peppers, cucumber, cherry tomatoes, sweetcorn, red onion, butter beans, and spinach.
- Stir in sun-dried tomatoes, olives, feta, pine nuts, and dill.
- Dress with olive oil, cider vinegar, honey, garlic, salt, pepper, and lemon juice.
- Toss thoroughly so everything is coated. Serve cold or at room temperature.