Ingredients
Scale
- 1 cup cooked rice (brown or jasmine)
- 1 cup bell peppers, diced (red, yellow, green)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh herbs (parsley or cilantro), chopped
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the rice according to package instructions; fluff with a fork once done.
- Dice the bell peppers, cucumber, red onion, and halve the cherry tomatoes into bite-sized pieces.
- In a large mixing bowl, combine the cooked rice and chopped vegetables; mix gently.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and add chopped herbs; toss until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 3g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: For added crunch, consider mixing in nuts or seeds like sunflower seeds or walnuts. Feel free to substitute any seasonal vegetables you prefer for a personalized touch.