Rice Salad Recipe

Name: Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 3 cups cooked rice (steamed or cooked, cooled); 2 boiled potatoes (cut in cubes); 2 green bell peppers or 2 yellow bell peppers or 2 red bell peppers, diced; 1 cup green beans, chopped; 2 spring onions, chopped; 1 onion, chopped; 2 carrots, diced; 1 bunch coriander leaves or 1 bunch fresh parsley leaves, chopped; 10 mushrooms (optional); 1 ½ tablespoons olive oil or 1 ½ tablespoons canola oil; 1 teaspoon salt (or as per taste); 1 teaspoon black pepper; 1 teaspoon coriander powder; ½ teaspoon cumin powder; 2 medium lemons, juice of; 1 ½ tablespoons low sodium soy sauce; cooked chicken (optional) or cooked mutton (optional)

Servings: persons

3 cups cooked rice (steamed or cooked, cooled)
2 boiled potatoes (cut in cubes)
2 green bell peppers or 2 yellow bell peppers or 2 red bell peppers, diced
1 cup green beans, chopped
2 spring onions, chopped
1 onion, chopped
2 carrots, diced
1 bunch coriander leaves or 1 bunch fresh parsley leaves, chopped
10 mushrooms (optional)
1 ½ tablespoons olive oil or 1 ½ tablespoons canola oil
1 teaspoon salt (or as per taste)
1 teaspoon black pepper
1 teaspoon coriander powder
½ teaspoon cumin powder
2 medium lemons, juice of
1 ½ tablespoons low sodium soy sauce
cooked chicken (optional) or cooked mutton (optional)

1
Heat oil in a big pan on high flame.
2
When heated, add all the chopped vegetables except coriander/parsley leaves.
3
Saute for 2-3 minutes on high flame.
4
Add salt, black pepper powder, coriander powder, cumin powder and soy sauce.
5
Turn off the heat.
6
Allow the mixture to cool down at least to the room temperature.
7
Take a big salad bowl.
8
Put rice in the same.
9
Add the cooled mixture.
10
Add finely chopped coriander/parsley leaves.
11
Add the lemon juice and mix thoroughly.
12
Serve cold.
13
You can decorate the same with lemon wedges, diced tomatoes and mixture of coarsely crushed salted peanuts and walnuts.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 3 cups cooked rice (steamed or cooked, cooled), 2 boiled potatoes (cut in cubes), 2 green bell peppers or 2 yellow bell peppers or 2 red bell peppers, diced, 1 cup green beans, chopped, and more.

Yes, Rice 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.

Rice Salad

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