This Rice Salad is packed with crunchy and fresh veggies that help bring it a whole new life.
Growing up, my grandmother made rice every single day. Yes, even if there were mashed potatoes or French fries, she also made rice. The more starch the better. Naturally there was always rice leftover to transform into different recipes.Ani
Rice Salad is a perfect use of any leftover rice. The cooler the rice the better it works in this recipe. If you don’t usually cook rice, you can substitute rice with any grain like quinoa, farro, black rice, or even a small pasta will work with this recipe.
You can also substitute the veggies if you like different things. Think things such as bell peppers, nuts, olives, etc. Just be sure to keep everything small and bite-sized. Keeping everything the same size helps make each bite delicious!
If you are making fresh rice for the recipe you want to start with 1 ½ cups of uncooked rice and follow our Perfect White Rice Recipe.
Cuban Rice SaladCourse: SidesCuisine: Cuban AmericanDifficulty: Easy
3 cups of cooked long grain rice, completely cooled
1 large cucumber, finely chopped
1 zucchini, finely chopped
1 yellow squash, finely chopped
1 cup of cherry tomatoes, cut in half or thirds
3 carrots, finely chopped
2 avocados, chopped
¼ cup of parsley, finely chopped
½ cup of cilantro, finely chopped
6 scallions, finely sliced
1/2 cup of extra virgin olive oil
Juice of 1 lemon
Salt and freshly cracked pepper
- In a large bowl, whisk together the lemon juice, honey, oil, a teaspoon of salt and pepper. Be sure it is completely mixed and it has come together like a dressing.
- Add the rice and mix in so the rice absorbs most of the dressing. Then add all the other vegetables and herbs. Mix together with a spoon. Taste it and adjust seasoning if needed.
- Let it sit in the fridge for 20-30 minutes so it can get cold and the flavors can come together.
- Taste again before serving because as it sits in the fridge the flavors will intensify.