Italian Rice Salad

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Italian Rice SaladRecipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
This rice and vegetable dish is a refreshing change from pasta salad. Cool the rice so it won't become gummy, or use 3 cups chilled leftover rice.
6 servings (serving size: 1 1/3 cups)


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2 cups water, divided
1 cup basmati or long-grain rice
3/4 teaspoon salt, divided
1 (15.75 ounce) can fat-free, less-sodium chicken broth
Olive oil-flavored cooking spray
1 pound (1-inch) diagonally cut green beans
2 tablespoons red wine vinegar
2 tablespoons extravirgin olive oil
2 cups halved grape tomatoes
3/4 cup chopped green onions
1/4 cup (1-ounce) grated fresh pecorino Romano cheese
1/4 teaspoon ground black pepper


Combine 1 cup water, rice, 1/4 teaspoon salt, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Coat a large baking sheet with cooking spray. Spread rice in an even layer over pan; cool to room temperature.

Bring 1 cup water to a boil in a large pan. Add beans; cover and cook 5 minutes, or until crisp-tender. Drain and plunge beans into ice water; drain.

Combine vinegar, oil, and 1/2 teaspoon salt in a large bowl, stirring with a whisk. Add rice, beans, tomatoes, green onions, cheese, and pepper; toss gently to combine. Cover and chill.

Created date

June 2003

Nutritional Information

Calories 226
Caloriesfromfat 25 %
Fat 6.3 g
Satfat 1.5 g
Monofat 4.1 g
Polyfat 0.7 g
Protein 6.1 g
Carbohydrate 36 g
Fiber 4 g
Cholesterol 4 mg
Iron 0.7 mg
Sodium 474 mg
Calcium 86 mg