Zen Rice Salad Recipe

Name: Zen Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups arborio rice; 1 1/2 cups frozen green peas, cooked until tender; 1 (15 ounce) can kidney beans or (15 ounce) can chickpeas, drained and rinsed; 1 (14 1/2 ounce) can corn niblets, drained; 2 (6 ounce) cans tuna, drained and flaked; 1 cup fresh parsley, chopped; 1/2 cup red onion, minced (or any type of sweeter onion, like Vidalia); 1/2 cup celery, chopped; 1/2 cup dill pickle, chopped; 1/3 cup golden raisin, chopped; Dressing; 1/2 cup extra virgin olive oil; 1/3 cup fresh lime juice; 2 tablespoons sweet chili sauce; 1 tablespoon honey; 1 tablespoon balsamic vinegar; 2 teaspoons ginger, freshly-grated; 2 teaspoons Dijon mustard; salt and pepper, to taste

Servings: persons

1 1/4 cups arborio rice
1 1/2 cups frozen green peas, cooked until tender
1 (15 ounce) can kidney beans or (15 ounce) can chickpeas, drained and rinsed
1 (14 1/2 ounce) can corn niblets, drained
2 (6 ounce) cans tuna, drained and flaked
1 cup fresh parsley, chopped
1/2 cup red onion, minced (or any type of sweeter onion, like Vidalia)
1/2 cup celery, chopped
1/2 cup dill pickle, chopped
1/3 cup golden raisin, chopped
Dressing
1/2 cup extra virgin olive oil
1/3 cup fresh lime juice
2 tablespoons sweet chili sauce
1 tablespoon honey
1 tablespoon balsamic vinegar
2 teaspoons ginger, freshly-grated
2 teaspoons Dijon mustard
salt and pepper, to taste

1
Bring 1 1/4 cups rice and 2 1/2 cups water to the boil in a small saucepan. Add a dash of salt, lower heat to lowest setting, cover pot and cook rice for 15 minutes. Remove from heat and allow to cool to nearly room temperature, covered. Uncover and fluff with a fork (the arborio will not fluff like a pilaf does, but will have nice, toothsome chunks of sticky rice).
2
Empty rice into a large bowl. Add beans, corn, tuna, parsley, onion, celery, dill pickles and raisins. Combine.
3
Make dressing: Put all dressing ingredients in a mini-processor and whizz to emulsify. If you don't think it is tart enough, add more lime juice and/or balsamic. Add salt and pepper to taste.
4
Pour dressing over the salad and stir gently to coat all ingredients. Taste salad and adjust seasoning as it may need more salt and pepper, as per your preference.
5
Chill for at least 2 hours before serving to allow flavors to blend.

718

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 1/4 cups arborio rice, 1 1/2 cups frozen green peas, cooked until tender, 1 (15 ounce) can kidney beans or (15 ounce) can chickpeas, drained and rinsed, 1 (14 1/2 ounce) can corn niblets, drained, and more.

Yes, Zen 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.

That's it — enjoy your meal!

Zen Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions