Vegetable Rice Salad Recipe
This vegetable rice salad is a simple rice salad prepared with fresh veggies. Flavored and tossed with olive oil and tarragon vinegar, the vegetable rice salad is tossed to serve. Really delicious!
Ingredients
1 1/4 cups uncooked long grain rice
1 cucumber, peeled and chopped
Salt
1 large carrot, scraped and diced
1/3 pound fresh green beans, cut into 1/2 inch pieces
1 cup frozen green peas
1 sweet red pepper, chopped
2 tablespoons tarragon vinegar
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup plus 1 tablespoon olive oil
Lettuce leaves
Directions
Cook rice according to package directions; chill.
Sprinkle cucumber generously with salt; cover and let stand 30 minutes.
Rinse well.
Combine carrot, green beans, and green peas in a medium saucepan; cover with water, and cook 8 to 10 minutes or until crisp tender.
Drain vegetables, and rinse in cold water.
Combine cucumber, carrot, beans, peas, red pepper, and rice.
Combine vinegar, 1/2 teaspoon salt, and pepper; grad ually add oil, beating with a wire whisk until blended.
Pour dressing over salad, and toss gently.
Sprinkle cucumber generously with salt; cover and let stand 30 minutes.
Rinse well.
Combine carrot, green beans, and green peas in a medium saucepan; cover with water, and cook 8 to 10 minutes or until crisp tender.
Drain vegetables, and rinse in cold water.
Combine cucumber, carrot, beans, peas, red pepper, and rice.
Combine vinegar, 1/2 teaspoon salt, and pepper; grad ually add oil, beating with a wire whisk until blended.
Pour dressing over salad, and toss gently.
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