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Italian Rice Salad Recipe
This Italian rice salad can be put together in 10 minutes and is packed with fresh, zingy flavour.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad
Cuisine:
Italian
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
4
people
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Small mixing bowl
Whisk
Large mixing bowl
Kitchen knife
Chopping board
Metal mixing spoon
Platter
Ingredients
For the Italian dressing
2
tbsp
red wine vinegar
1
tbsp
lemon juice
1
clove
garlic
finely chopped
3
tbsp
olive oil
1
tsp
mustard
2
tsp
dried oregano
salt and black pepper
For the salad
250
g
cooked rice
cold (I used a pack of microwave rice)
200
g
baby plum tomatoes
cut into quarters
1
red onion
diced
100
g
black olives
halved
100
g
cucumber
diced
200
g
sweetcorn
cooked and cooled
20
g
fresh basil
sliced
salt and black pepper
Metric
-
Ounces
Instructions
Make the dressing
Put the vinegar, lemon juice, garlic, olive oil, oregano and a pinch of salt and pepper into a small bowl.
Whisk and set aside to allow the flavours to develop. Alternatively, put all of the ingredients in a jar, shake well and set aside.
Make the salad
Tip the rice into a large bowl.
Add the tomatoes, onion, black olives, cucumber, sweetcorn and basil.
Pour in the dressing you made earlier and stir together.
Spoon the salad onto a serving platter, or into separate bowls, as preferred.
Video
Notes
If you are serving for a gluten free diet, be sure to check the labels carefully.
Nutrition
Calories:
289
kcal
|
Carbohydrates:
36
g
|
Protein:
5
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Sodium:
410
mg
|
Potassium:
373
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
947
IU
|
Vitamin C:
15
mg
|
Calcium:
63
mg
|
Iron:
1
mg
Tried this recipe?
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@amummytoo
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