This Crispy Rice Salad Is the Summer Recipe You Need Today!
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A refreshing and crunchy salad perfect for summer, featuring crispy rice and vibrant vegetables.
- Author: Olivia Clara
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegan
- 2 cups cooked rice
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- In a large bowl, combine the cooked rice, cucumber, cherry tomatoes, red onion, bell pepper, and cilantro.
- In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- For extra crunch, consider adding toasted nuts or seeds.
- This salad can be made a day in advance; just add the dressing right before serving.
- Feel free to customize with your favorite vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg