Rice Salad

rice_saladI’ve made this salad 3 times. Although this was it’s first debut being photographed ;). It’s simple and has ingredients I usually always have in the house. I don’t often have to grocery shop for this one!

Keeping in mind that Grandma loves Pineapple- yes, it’s a cold rice & veggie salad…. With Pineapple. I keep the pineapple addition ‘cuz I love it, but leave it out and your salad will still be flavorful and colorful!

rice_salad1smTonight we’re eating a variety of salads for supper! Spring/Summer is here!! 🙂

Here is her recipe card and the printable recipe.

rice_salad_recipe

Rice Salad (serves 10)

  • 2 cups long grain rice. (measurement is for uncooked rice)
  • 440 grams can of corn, drained
  • 440 grams pineapple pieces, drained
  • 1 medium red pepper, chopped
  • 1 medium green pepper, chopped
  • 1 cup cooked peas
  • 1 teaspoon onions, minced (I will not judge if you use Onion Powder for this wee-little amount)
  • 1/2 cup chopped parsley
  • 2/3 cup Italian dressing
  1. Boil rice in a large pan with appropriate amount of water for your rice (usually 3-4 cups). Drain. Rinse under cold water to cool.
    OR Prep your rice before hand and put it in the fridge to cool 2 – 4 hours.
  2. Add additional ingredients and stir.
  3. Refrigerate until ready to serve. Lasts in the fridge for a few days.
TIP: Drain the pineapples into a cup, not the sink.  Then use the juice to make a great tropical frozen Blender/Smoothie drink.
Print the Recipe Only