Summerricesalad Recipes

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SUMMER RICE SALAD



Summer Rice Salad image

Tangy dressing and flavorful ingredients make for a very tasty side dish that's a refreshing alternative to potato salad. People can't seem to stop eating this unique salad. It's great with hamburgers or chicken at picnics or potluck dinners. -Laura Panfil, Niles, Michigan

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

2 cups cooked brown rice
1 cup quartered cherry tomatoes
1/3 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
3 tablespoons cider vinegar
2 tablespoons canola oil
2 tablespoons minced fresh parsley
1/2 teaspoon sugar
1/2 teaspoon salt
Leaf lettuce, optional

Steps:

  • In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 136 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

SUMMER RICE SALAD



Summer Rice Salad image

Categories     Salad     Rice     Side     Summer

Yield serves 6

Number Of Ingredients 14

2 ears corn, husked
3 tablespoons olive oil, plus more for brushing corn
Kosher salt and freshly ground black pepper to taste
1 1/2 cups cooked long-grain white rice
1 red bell pepper, chopped
1 cup cherry tomatoes, halved
One 15.5-ounce can kidney beans, drained and rinsed
4 green onions, sliced
Juice of 1 lemon
1 teaspoon ground cumin
1 clove garlic, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped fresh mint
2/3 cup crumbled feta cheese

Steps:

  • Preheat the grill to medium-high heat.
  • Brush the corn with olive oil, and sprinkle with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool, and use a sharp knife to strip the corn kernels from the cob and into a large bowl. Add the rice, red bell pepper, tomatoes, beans, and green onions, tossing to mix.
  • Whisk together the olive oil, lemon juice, cumin, garlic, parsley, mint, salt, and pepper in a smaller bowl. Fold the dressing into the vegetables, and top with the crumbled cheese.
  • Toss well.

SUMMER RICE SALAD



Summer Rice Salad image

This is a recipe I inherited from my mother. This is a really good salad for the dog days of summer. Cook time is chill time.

Provided by TansGram

Categories     Summer

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 cups cold cooked rice
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
1/2 cup sliced ripe olives
2 teaspoons grated onions
1/2 cup canola oil or 1/2 cup olive oil
1/4 cup cider vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1/4 teaspoon dry mustard
1 dash ground marjoram
1 1/2 cups cooked ham, cut into thin julienmne strips
1 1/2 cups swiss cheese, cut into thin julienne strips
lettuce

Steps:

  • Combine rice, celery, green pepper, olives, and grated onion in large mixing bowl.
  • Combine oil, vinegar, salt, pepper, sugar, dry mustard and marjoram in small bowl.
  • Blend thoroughly; pour over rice mixture; mix well.
  • Cover.
  • Refrigerate until well chilled.
  • Before serving, toss in ham and cheese.
  • Line a salad bowl with lettuce leaves. Fill bowl with rice salad.
  • Garnish with tomato wedges, if desired.

Nutrition Facts : Calories 536, Fat 33.1, SaturatedFat 8.5, Cholesterol 56.6, Sodium 564.8, Carbohydrate 38.6, Fiber 1, Sugar 0.9, Protein 19.5

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