Summer Rice Salad

Bright, fresh, and bursting with flavor, this Summer Rice Salad is the ultimate warm-weather dish that will elevate your picnics, barbecues, and light lunches. Featuring a medley of crisp vegetables like cherry tomatoes, cucumber, red bell pepper, and sweet corn, this salad is as colorful as it is nutritious. Tossed with a zesty homemade dressing of olive oil, lemon juice, Dijon mustard, and honey, every bite delivers a perfect balance of tangy and sweet. Fresh herbs like parsley and basil add a fragrant, garden-fresh finish, while the tender rice base (choose white or brown for a healthier twist) makes it hearty yet refreshing. Ready in just 40 minutes and made with simple ingredients, this chilled salad is ideal as a healthy summer side dish or a standalone vegetarian meal. Refreshing, versatile, and packed with summery vibes, this recipe is a must-try for sunny days!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups white rice (or brown rice for a healthier option)
• 4 cups water
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 medium red bell pepper, diced
• 0.5 medium red onion, finely chopped
• 0.75 cup sweet corn, cooked
• 0.25 cup fresh parsley, chopped
• 0.25 cup fresh basil, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the rice under cold water until the water runs clear. In a medium-sized pot, combine the rice and 4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 15-20 minutes until the rice is tender and the water is absorbed.

Step 2

Fluff the cooked rice with a fork and let it cool completely. To speed up the cooling process, spread the rice out on a baking sheet and place it in the refrigerator for 15-20 minutes.

Step 3

While the rice cools, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and cook the sweet corn (if not already cooked).

Step 4

In a large mixing bowl, combine the cooled rice, cherry tomatoes, cucumber, red bell pepper, red onion, sweet corn, parsley, and basil.

Step 5

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.

Step 6

Pour the dressing over the rice salad and toss gently to combine, ensuring all the ingredients are evenly coated.

Step 7

Refrigerate the salad for at least 20 minutes before serving to allow the flavors to meld together.

Step 8

Serve chilled as a refreshing side dish or a light main course on a warm summer day.

Nutrition Facts

Serving size	(961.1g)

Amount per serving	% Daily Value*
Calories	1010.2

Total Fat 44.8g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 137.1mg	0%
Total Carbohydrate 134.4g	0%
Dietary Fiber 6.9g	0%
Total Sugars 10.8g
Protein 15.6g	0%

Vitamin D 0IU	0%
Calcium 300.1mg	0%
Iron 4.8mg	0%
Potassium 1067.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 6.2%

Carbs: 53.6%