- Calories 226
- Caloriesfromfat 25%
- Fat 6.3g
- Satfat 1.5g
- Monofat 4.1g
- Polyfat 0.7g
- Protein 6.1g
- Carbohydrate 36g
- Fiber 4g
- Cholesterol 4mg
- Iron 0.7mg
- Sodium 474mg
- Calcium 86mg
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.
How to Make It
Step 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.
Step 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.
Step 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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colettecooks's Review
This is my family's favorite summer salad. We enjoy it with the accompanying chicken roll recipe as well as with burgers and sausages off the grill. A bit of work but well worth the result. Even delicious the next day in a brown bag lunch!
stormydogblue's Review