Description
A refreshing and satisfying dish featuring tender rice paired with crisp vegetables and a flavorful dressing, perfect for any meal.
Ingredients
Scale
- 2 cups cooked rice (preferably jasmine or basmati)
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup corn (canned or frozen and thawed)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- Optional: crispy fried onions for topping
Instructions
- In a large bowl, combine the cooked rice, cucumber, cherry tomatoes, red onion, corn, and cilantro.
- In a small bowl, whisk together the olive oil, rice vinegar, salt, and pepper until well combined.
- Pour the dressing over the rice mixture and stir gently to combine.
- Allow the salad to sit for about 10 minutes to let the flavors meld. Serve chilled or at room temperature, topped with crispy fried onions if desired.
Notes
This salad can be served as a standalone dish or alongside grilled chicken, fish, or tofu. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg