Italian Rice Salad

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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 25%
  • Fat: 6.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 6.1g
  • Carbohydrate: 36g
  • Fiber: 4g
  • Cholesterol: 4mg
  • Iron: 0.7mg
  • Sodium: 474mg
  • Calcium: 86mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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