This colorful rice and garden vegetables salad recipe is just perfect for hot summer days. Summers in Georgia can be scorching. On these days, I avoid the stove and anything else that gives off heat like the plague. As a result, my family gets cool dishes and salads at meal time. Sometimes the salads contain meat but other times they don’t. This works out great because the heat tends to zap my family’s appetite.
Whether you are trying to beat the heat with quick and cool meals or you just want to add a delicious salad to your meal, this colorful rice and garden vegetable salad will meet your needs.
3/4 C long grain rice, uncooked
1 (10 oz.) pkg. frozen peas, thawed
1 C (canned) whole kernel corn
1 red bell pepper, chopped
3/4 C green onions, chopped
1/2 C canola oil
1/3 C white wine vinegar
3 T sugar
1/2 tsp. dill weed
1/4 tsp. salt
1/4 tsp. ground mustard
1/8 tsp. black pepper
Cook the rice according to the package directions, cool and place in a large serving bowl. Add the peas, red pepper, corn, and onions to the rice. Toss to combine.
Now make the dressing. Pour the canola oil and vinegar into a small mixing bowl. Add the sugar, dill weed, salt, mustard and pepper. Whisk until completely combined and the sugar is dissolved.
Drizzle the dressing over the salad and toss until the salad ingredients are completely coated. Then cover the salad and refrigerate at least 30 minutes before serving. Makes 12 servings
This colorful rice and garden vegetable salad is a great way to make sure your family eats well even on the hottest days. It’s also a nice side dish for Mexican dishes.