If you never tried a marinated rice salad, then you have been missing out on something delicious. This salad is a fantastic change from the typical green leafy version and is especially wonderful to serve with the hot weather. In fact, I plan to make this for our barbecue this Memorial Day because it is always a hit with guests.
Make this ahead of time so the flavors have a chance to mingle and develop fully into this absolute glory before it’s time to eat.
You can add some radishes to this or a few chopped, hard-boiled eggs, and a stick or two of celery if you want a different twist. Sometimes, I like to sneak in some red pepper flakes as well if you want to fire up the tastebuds.
One thing I want to mention is to have a few index cards or paper and pen within reach once your company tastes this rice salad. It never fails that you will need to jot this recipe down for at least one or two of them before they leave–so be prepared for compliments and sharing!
My Favorite Marinated Rice Salad
7 medium-size tomatoes (cored and cut into small pieces)
1/2 cup of apple cider vinegar
1 tablespoon of dried basil or 1/3 cup of fresh basil (if available–chopped)
3 cups of cooked white rice or brown rice
1 green pepper (seeded and chopped small)
1 tablespoon of sugar
2 cucumbers (pared, halved, and diced)
3/4 cup of chopped fresh parsley
1/2 cup of olive oil
10 green onions, thinly sliced
1 teaspoon of salt
1/2 teaspoon of black pepper
Clean and prepare the vegetables and herbs while the rice cooks. After everything is cooked and chopped, mix all the ingredients together and refrigerate covered for at least an hour.