Rice and Veggie Salad Recipe

Name: Rice and Veggie Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice, uncooked; 1 bell pepper, diced; 3 medium tomatoes, diced; ¼ cup onion, diced finely; 1 cucumber, diced; 1 stalk celery, diced; water; ¼ cup red wine vinegar; 2 tablespoons granulated sugar; ½ cup fresh basil leaf; ¼ cup red onion, minced; 4 garlic cloves; ¼ teaspoon fresh ground pepper; ¼ teaspoon salt; ¾ cup vegetable oil

Servings: persons

1 cup rice, uncooked
1 bell pepper, diced
3 medium tomatoes, diced
¼ cup onion, diced finely
1 cucumber, diced
1 stalk celery, diced
water
¼ cup red wine vinegar
2 tablespoons granulated sugar
½ cup fresh basil leaf
¼ cup red onion, minced
4 garlic cloves
¼ teaspoon fresh ground pepper
¼ teaspoon salt
¾ cup vegetable oil

1
Mix 1 cup rice with water, according to directions on bag.
2
Cook until done.
3
Let cool.
4
Meanwhile, dice the veggies and put aside.
5
Place all the dressing ingredients in a blender, except the oil.
6
Blend until smooth.
7
With machine running, add the oil.
8
When rice is cool, mix with veggies and dressing.
9
Cover and store in fridge for at least 3 hours (This really helps the flavors to meld).
10
Serve cold and enjoy!

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup rice, uncooked, 1 bell pepper, diced, 3 medium tomatoes, diced, ¼ cup onion, diced finely, and more.

Yes, Rice and Veggie Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rice and Veggie Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions