Photography: Becky Luigart-Stayner; Styling: Jan Gautro
6 servings (serving size: 1 1/3 cups)

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.

Ratings & Reviews

stormydogblue's Review

May 28, 2013
excellent cold rice salad, I make it all the time in summer. I like to replace the green beans with cold steamed broccoli. The chicken broth gives the rice great flavor.

colettecooks's Review

July 04, 2011
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!