This versatile rice salad is perfect for a hot summer day or family taco night. The hearty rice mixed with the fresh veggies makes it the perfect side for grilled chicken. For Taco Tuesday, mix in some avocado and cilantro.
How To Make Fresh Cucumber and Rice Salad
We’ve used the freshest corn, cucumbers and cherry tomatoes to give flavor to this salad dish. It’s simple to do with just four easy steps.
Prep:
20 mins
toss:
2 mins
Total:
22 mins
Ingredients
- 3 cups rice, cooked
- 3 tbsp red wine vinegar
- 5 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 1 can corn, drained
- 1 cucumber, chopped
- salt and pepper
- 1 lemon
Instructions
- Toss all ingredients in a large bowl.
- Season with salt and pepper.
- Drizzle lemon juice over top.
- Add more olive oil if desired.
Nutrition
- Sugar: 5g
- :
- Calcium: 42mg
- Calories: 523kcal
- Carbohydrates: 92g
- Fat: 13g
- Fiber: 4g
- Iron: 2mg
- Potassium: 402mg
- Protein: 10g
- Saturated Fat: 2g
- Sodium: 10mg
- Vitamin A: 337IU
- Vitamin C: 21mg
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