Best 12 Rice Vegetable Salad Recipes

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**Savor the Goodness of Rice Vegetable Salad: A Delightful Medley of Flavors and Textures**

Indulge in a culinary journey with our rice vegetable salad, a vibrant and flavorful dish that tantalizes the taste buds with its symphony of fresh vegetables, fluffy rice, and zesty dressing. This versatile salad offers a harmonious balance of flavors and textures, making it a perfect side dish or a light and refreshing meal on its own. With variations ranging from classic to exotic, our collection of rice vegetable salad recipes caters to diverse palates and dietary preferences. Embark on this culinary adventure and discover the delightful simplicity and endless possibilities of this wholesome and satisfying dish.

**Recipes Included:**

1. **Classic Rice Vegetable Salad:** Experience the timeless charm of a traditional rice vegetable salad, featuring a medley of crisp vegetables, tender rice, and a tangy vinaigrette dressing. This classic recipe is a crowd-pleaser, perfect for potlucks, picnics, or everyday meals.

2. **Mediterranean Rice Vegetable Salad:** Transport yourself to the sun-kissed shores of the Mediterranean with a vibrant salad bursting with colorful vegetables, aromatic herbs, and a tangy lemon-tahini dressing. This flavorful salad is a delightful accompaniment to grilled meats or fish, or simply savor it as a light and refreshing lunch.

3. **Thai Rice Vegetable Salad:** Embark on a culinary adventure with this exotic Thai-inspired salad, featuring an array of crunchy vegetables, fragrant herbs, and a spicy-sweet peanut dressing. This flavorful salad is sure to tantalize your taste buds and leave you craving more.

4. **Indian Rice Vegetable Salad:** Discover the vibrant flavors of India with this aromatic salad, featuring a medley of spiced vegetables, fragrant basmati rice, and a tangy yogurt dressing. This wholesome salad is a perfect balance of flavors and textures, making it a delightful addition to your next meal.

5. **Vegan Rice Vegetable Salad:** Delight in the goodness of a plant-based rice vegetable salad, featuring a variety of fresh vegetables, hearty quinoa, and a creamy avocado dressing. This nutritious and satisfying salad is an excellent option for vegans and vegetarians, and it's sure to leave you feeling energized and refreshed.

Let's cook with our recipes!

RICE VEGETABLE SALAD



Rice Vegetable Salad image

Packed with vegetables, this dish has a touch of Indian flavor. "I first had it at a party and loved the bright look and taste." It's a cinch to double, too! -Sandy Heley, Grand Junction, Colorado

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 13

1/2 cup uncooked basmati rice
1 can (15 ounces) black beans, rinsed and drained
2 medium carrots, finely chopped
3/4 cup fresh or frozen corn, thawed
3/4 cup chopped tomatoes
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
2 tablespoons finely chopped red onion
1/4 cup lime juice
1/4 cup olive oil
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook rice according to package directions. Meanwhile, in a large bowl, combine the beans, carrots, corn, tomatoes, cilantro, parsley and onion., In a small bowl, whisk the lime juice, oil, cumin, salt and pepper. Stir rice into bean mixture. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 279 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein.

SPRING VEGETABLE RICE SALAD (INSALATA DI RISO)



Spring Vegetable Rice Salad (Insalata di Riso) image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 12

1 cup Arborio rice
1/2 pound medium asparagus
1 cup shelled English peas, from about 1 pound fresh peas
2 pounds fresh fava beans
2 tablespoons plus 2 teaspoons lemon juice
Sea salt, preferably gray salt, and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced basil leaves
2 tablespoons chopped flat-leaf Italian parsley
1 tablespoon grated lemon zest
1/2 cup small diced boiled ham
1/4 cup freshly grated Pecorino Romano

Steps:

  • Bring a large pot of salted water to a boil. Add rice, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools. Drain the rice well and spread it out on a tray to cool quickly.
  • Bring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.
  • Shell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes. Drain, transfer them to a paper towel lined baking sheet to cool. Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily.
  • Put the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.
  • In a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese. Toss with your hands to blend. Pour the dressing over the salad (you may not need it all) and toss gently. Taste and adjust seasoning.

BASMATI RICE WITH SUMMER VEGETABLE SALAD



Basmati Rice with Summer Vegetable Salad image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Rice     Tomato     Side     Picnic     Vegetarian     High Fiber     Lunch     Pea     Radish     Squash     Summer     Healthy     Low Cholesterol     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 to 4 servings

Number Of Ingredients 11

1 small shallot, chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar
2 teaspoons fresh thyme leaves
Kosher salt, freshly ground pepper
1/3 cup extra-virgin olive oil
2 cups cooked basmati rice, cooled
2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
3/4 cup torn mixed leafy greens, sprouts, and herbs
1/3 cup chopped red, yellow, or white onion or scallions
2 tablespoons toasted pine nuts (optional)

Steps:

  • Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
  • Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

CRUNCHY VEGETABLE AND BROWN RICE SALAD



Crunchy Vegetable and Brown Rice Salad image

Categories     Salad     Rice     Vegetable     Quick & Easy     High Fiber     Low/No Sugar     Summer     Gourmet

Yield Serves 4

Number Of Ingredients 13

1/2 cup short-grain brown rice
1 medium zucchini (1/2 pound)
2 celery ribs
1 carrot
1 yellow bell pepper
1/2 bunch arugula (4 ounces)
4 scallions
2 tablespoons fresh lemon juice
1/4 cup chicken broth
1 tablespoon coarse-grained mustard
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Fill a 2-quart saucepan three fourths full with salted water and bring to a boil. Add rice and boil, uncovered, stirring occasionally, until al dente, about 25 minutes. Drain rice in a colander and rinse under cold running water until cool. Drain rice well.
  • While rice is cooking, cut zucchini, celery, carrot, and bell pepper into 1/4-inch dice. Remove tough stems from arugula and chop leaves. Chop scallions.
  • Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch zucchini, celery, carrot, and bell pepper 1 minute. Drain vegetables in a sieve and transfer to ice water to stop cooking. Drain vegetables well.
  • In a large bowl whisk together lemon juice, broth, mustard, oil, salt, and pepper. Add rice, blanched vegetables, arugula, and scallions, tossing to combine well, and season with salt and pepper. Serve salad at room temperature.

VEGETABLE WILD RICE SALAD



Vegetable Wild Rice Salad image

The vegetable rice salad is one of my favorite dishes to bring for any occasion because it is not only delicious, but has a colorful presentation and is excellent for pot luck or buffet style parties. This recipe is well received whenever I serve it. I am frequently asked for the recipe.

Provided by PJ's kitchen

Categories     Salad     Grains     Rice Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 11

1 ½ cups water
1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
1 (10 ounce) package frozen peas
1 (6.5 ounce) jar marinated artichoke hearts, drained
1 (6 ounce) can sliced black olives, drained
1 cup diced roma tomatoes
1 bunch fresh parsley, finely chopped
3 green onions, sliced
½ cup white balsamic vinegar
¼ cup canola oil
¼ cup white sugar

Steps:

  • Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool.
  • Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.
  • Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.
  • Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.

Nutrition Facts : Calories 252 calories, Carbohydrate 35.4 g, Fat 10.9 g, Fiber 4 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 633.9 mg, Sugar 11.8 g

GRILLED VEGETABLE AND RICE SALAD WITH FISH-SAUCE VINAIGRETTE



Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette image

Provided by Zakary Pelaccio

Categories     Salad     Side     Low Cal     High Fiber     Backyard BBQ     Dinner     Lunch     Summer     Grill     Grill/Barbecue     Healthy     Low Cholesterol     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 17

Salad:
1/4 cup unsweetened shredded coconut (optional)
Vegetable oil
12 okra pods
3 ears of corn, shucked
2 large zucchini, halved lengthwise, centers scooped out
2 long red chiles (such as Holland or Anaheim), stemmed
1 small eggplant, cut lengthwise into 1" slices
1 tablespoon sea salt
Dressing and assembly:
1 garlic clove, minced
1 teaspoon palm sugar or (packed) light brown sugar
2 tablespoons fish sauce (such as nuoc nam or nam pla)
1 tablespoon fresh lime juice
2 cups (loosely packed) mixed fresh tender herbs (such as basil, cilantro, fennel fronds, marjoram, mint, and tarragon)
4 cups steamed jasmine rice
Ingredient info: Look for unsweetened shredded coconut at natural and specialty foods stores and some supermarkets. Anaheim chiles, also known as California chiles, are available at Latin markets and many supermarkets.

Steps:

  • For salad:
  • Preheat oven to 250°F. Spread out coconut (if using) on a rimmed baking sheet. Bake, stirring often, until golden brown, about 10 minutes. Let cool on pan.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates with oil. Meanwhile, combine okra, corn, zucchini, chiles, eggplant, and salt in a large bowl; drizzle with oil and toss to coat. Grill vegetables (use a grill basket if you have one), turning frequently, until crisp-tender and lightly charred, about 8 minutes. Place chiles in a medium bowl; cover tightly with plastic to let steam for easy peeling. Set chiles aside for dressing.
  • Cut corn kernels from cobs; place in a large bowl. Cut zucchini and eggplant into irregular 1" pieces; place in bowl with corn. Trim any tough tops from okra and cut okra in half lengthwise; add to bowl. Set aside.
  • For dressing and assembly:
  • Peel or scrape off charred skin from chiles and discard. Purée chiles (with seeds) and garlic in a food processor or mash with a mortar and pestle until a coarse paste forms. Add sugar and process or pound until dissolved. Stir in fish sauce and lime juice.
  • Drizzle dressing over warm vegetables; add herbs and toasted coconut (if using); toss well.
  • Scoop steamed rice onto a platter and top with salad.

VEGETABLE RICE SALAD



Vegetable Rice Salad image

Found this as an ad for mayonnaise in a magazine, years ago. Hubby loves it because it has frozen peas.

Provided by nemokitty

Categories     Low Cholesterol

Time 30m

Yield 3 1/2 cups

Number Of Ingredients 9

1 cup mayonnaise
1 tablespoon white vinegar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon pepper
2 cups white rice, cooked & cooled
1 (10 ounce) package frozen peas, thawed
1/2 cup carrot, shredded
1/4 cup green onion, chopped

Steps:

  • Combine first 5 ingredients. Stir in remaining ingredients. Cover, chill and eat!

Nutrition Facts : Calories 729, Fat 23.4, SaturatedFat 3.5, Cholesterol 17.5, Sodium 1250.9, Carbohydrate 116.5, Fiber 7.5, Sugar 9.4, Protein 12.5

BROWN RICE, CORN AND GRILLED VEGETABLE SALAD



Brown Rice, Corn and Grilled Vegetable Salad image

Categories     Salad     Rice     Vegetable     Vegetarian     High Fiber     Corn     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

1 1/2 cups brown rice
4 zucchini, halved lengthwise
1 large red onion, cut crosswise into 3 thick slices
1/4 cup plus 1/3 cup olive oil
5 tablespoons soy sauce
3 tablespoons Worcestershire sauce
1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)
2 cups fresh corn kernels
2/3 cup fresh orange juice
1 tablespoon fresh lemon juice
1/2 cup chopped Italian parsley

Steps:

  • Add rice to large pot of boiling salted water. Cover partially and cook until just tender, about 30 minutes. Drain well. Transfer to large bowl and cool to room temperature, stirring occasionally.
  • Place zucchini and onion slices in shallow dish. Mix 1/4 cup oil, 2 tablespoons soy sauce and 2 tablespoons Worcestershire sauce in small bowl. Pour over vegetables. Let stand 30 minutes, turning once.
  • Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season onion and zucchini with salt and pepper and place on grill. Cover and cook until tender and brown, occasionally turning and basting with marinade, about 8 minutes. Transfer to platter. Cut onion slices into quarters. Cut zucchini crosswise into 1-inch pieces. Add onion and zucchini to rice. Mix in corn.
  • Whisk orange juice, lemon juice, 1/3 cup oil, 3 tablespoons soy sauce and 1 tablespoon Worcestershire sauce in medium bowl. Pour 1 cup dressing over salad and toss to coat. Stir in parsley. Season with salt and pepper. Serve salad, passing remaining dressing separately.

BROWN RICE AND GRILLED VEGETABLE SALAD



Brown Rice and Grilled Vegetable Salad image

A wonderful light summer salad of nutty brown rice, grilled vegetables and a light lemon dressing. Makes a great BBQ or potluck dish. I like to make a big bowl for lunches during the week. A great way to use up leftovers from dinner!

Provided by healthycook26

Categories     Brown Rice

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 cups dry short grain brown rice
2 portabella mushroom caps
1 red onion, sliced thick
1 red bell pepper
1 zucchini, sliced thick
1 cup low-fat Italian salad dressing (optional)
1/2 cup chopped fresh herb (basil, parsley, thyme)
1 cup crumbled feta
1 lemon, juice of
1 tablespoon honey
3 garlic cloves, minced
1/4 cup olive oil
salt
pepper

Steps:

  • Prepare the rice according to directions. Set aside.
  • Grill the vegetables until done (I marinate them in lf italian dressing first).
  • In a large bowl, mix together the lemon juice, honey, garlic, salt and pepper. Whisk in the olive oil. Add warm rice and stir to combine.
  • Dice the grilled vegetables and add to rice after slightly cooled.
  • Stir in chopped herbs and top with the crumbled feta.

BASMATI RICE WITH SUMMER VEGETABLE SALAD



Basmati Rice with Summer Vegetable Salad image

I found this recipe on epicurious.com. It is a great salad to use up summer vegetables. I used 4 different ones. It was great and my husband ate up all the leftovers, such as they were. I tripled the recipe for company over for dinner. We loved it.

Provided by Jolayne Cooper

Categories     Other Salads

Time 35m

Number Of Ingredients 11

1 smalll shallot, chopped
2 Tbsp chopped flat-leaf parsley
2 Tbsp red wine vinegar
2 tsp fresh thyme leaves
kosher salt, freshly ground pepper
1/3 c olive oil
2 c cooked basmati rice, cooled
2 c bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
3/4 c torn mixed leafy greens, sprouts, and herbs
1/3 c chopped red, yellow, or white onion or scallions
2 Tbsp toasted pine nuts (optional)

Steps:

  • 1. Pulse first 4 ingredients in a blender until combined; season with salt and pepper. with blender running, slowly drizzle in oil. Process dressing until well blended.
  • 2. Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.
  • 3. NOTES: As you will see in my picture, I didn't use the mixed leafy greens. I also used much more than 3 tablespoons of the dressing. I don't like a dry salad.

BUFFET VEGETABLE RICE SALAD



Buffet Vegetable Rice Salad image

"This chilled rice and ham salad goes well with barbecue dinners," suggests Josie Varro of Coquitlam, British Columbia. "The green pepper, radishes and cucumber add color and crunch while complementing the herbed vinaigrette."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 17

1 cup uncooked instant rice
1/3 cup canola oil
3 tablespoons white vinegar
1/2 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 cups frozen peas, thawed
1 cup cubed fully cooked lean ham
1 cup sliced radishes
1 small green pepper, diced
1/2 cup chopped cucumber
1/2 cup chopped green onions
1/4 cup minced fresh parsley
10 cherry tomatoes, halved

Steps:

  • Cook rice according to package directions. Cool to room temperature. For dressing, in a small bowl, combine the oil, vinegar, oregano, mustard, garlic, salt and pepper. , In a large bowl, combine the rice, beans, peas, ham, radishes, green pepper, cucumber, onions and parsley. Just before serving, add dressing and toss to coat. Top with tomatoes.

Nutrition Facts : Calories 155 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 287mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

POMEGRANATE RICE AND VEGETABLE SALAD WITH VINAIGRETTE



POMEGRANATE RICE AND VEGETABLE SALAD WITH VINAIGRETTE image

Yield 6 Servings

Number Of Ingredients 19

Salad
juice from 2-3 large POM Wonderful pomegranates* or 3/4 cup POM Wonderful 100% Pomegranate Juice
1 cup arils from 1-2 large POM Wonderful pomegranates
1/2 cup uncooked wild rice
3/4 cup water
1/2 teaspoon almond extract
1 cup uncooked pearl barley
3 cups water or vegetable broth
1 cup cooked chickpeas
1 cup zucchini, chopped
1/2 cup red onion, chopped
2 tablespoons fresh basil, chopped
1/4 cup fresh parsley, chopped
1 cup toasted almonds, slivered
Vinaigrette
1/3 cup vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt and black pepper
2/3 cup olive oil

Steps:

  • 1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Prepare fresh pomegranate juice.* 3. Mix vinaigrette ingredients and set aside. 4. Cook wild rice in pomegranate juice, 3/4 cup water and almond extract; set aside. 5. Cook pearl barley in 3 cups water or broth; set aside. 6. In a large bowl, mix cooked barley, cooked wild rice, chickpeas, zucchini and red onion. Add in vinaigrette a little at a time. (All may not be needed.) Toss in fresh herbs, almonds and arils. Serve at room temperature or warm. * For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Tips:

  • Use high-quality ingredients: Fresh, flavorful vegetables and well-cooked rice will make all the difference in this salad.
  • Prepare the rice ahead of time: This will save you time when you're assembling the salad.
  • Choose vegetables that will hold their shape when cooked: Vegetables like broccoli, carrots, and bell peppers are all good choices.
  • Don't overcook the vegetables: You want them to be tender but still have a bit of crunch.
  • Use a flavorful dressing: A simple vinaigrette or a creamy dressing will help to bring all the flavors together.
  • Serve the salad immediately: This salad is best enjoyed fresh.

Conclusion:

This Rice and Vegetable Salad is a delicious, healthy and refreshing meal that is perfect for summer. It's also very versatile and can be easily customized to your liking. For example, you can add grilled chicken or shrimp, or use different vegetables. You can also change up the dressing to create a different flavor profile. No matter how you make it, this salad is sure to be a hit!

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