Go Back
–+ servings
Rice and vegetable salad in bowl with spoon on blue table.
Print Recipe
5 from 1 vote

Vegetable and Rice Salad

This easy vegetarian rice salad is hearty and colorful and packed with flavor. A perfect make-ahead dish for lunches, potlucks, or picnics.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4 People
Author: Katie Workman
Cost: $10

Ingredients

  • 1 cup sugar snap peas (de-stringed and halved crosswise)
  • 1 cup asparagus (trimmed, and cut into 1/2-inch pieces)
  • 2 cups cooked rice
  • ½ cup diced cooked golden beets (see Note)
  • ½ cup minced scallions (white and green parts)

For the Dressing:

  • ¼ cup mayonnaise
  • 2 tablespoon olive oil
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • Kosher salt and freshly ground black pepper (to taste)

Instructions

  • Bring a medium pot of water to a boil. Salt generously with kosher salt, and return to a boil. While the water is coming to a boil, fill a medium bowl with ice water and keep it nearby.
  • Add the sugar snap peas and asparagus and cook for 2 minutes, then drain and immediately plunge the drained vegetables into the cold water to stop the cooking. Let it sit in the cold water for 2 minutes, then drain again.
  • While the vegetables are in the water bath, in a large bowl, combine the mayonnaise, olive oil, honey, lemon juice, mustard, salt, and pepper.
  • Add the cooled blanched vegetables, rice, beets, and scallions and toss to combine. Serve at room temperature

Notes

This salad will keep in the fridge in an airtight container for up to 5 days.

Nutrition

Calories: 306kcal | Carbohydrates: 33g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 134mg | Potassium: 247mg | Fiber: 3g | Sugar: 8g | Vitamin A: 661IU | Vitamin C: 21mg | Calcium: 42mg | Iron: 2mg