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Chilled Marinated Vegetable Rice Salad Recipe

A great way to serve all your garden fresh vegetables.

Ingredients:

3 Tbsp. Heinz Apple Cider Vinegar
2 Tbsp. Olive or vegetable oil
2 Tbsp. Chopped fresh flat-leaf parsley
1/2 tsp. Sugar
1/2 tsp. Salt
1 cup Quartered or halved cherry tomatoes
1/2 cup Sliced celery
1/3 cup Chopped red onion
1/3 cup Sliced ripe olives
2 cups Cooked white rice, cooled to room temperature

 

Method:

  1. In a large bowl, whisk together Vinegar, oil, parsley, sugar and salt until well mixed. Season with pepper to taste if desired. Add tomatoes, celery, onion and olives, and toss until well coated. Cover and refrigerate for one hour, or overnight if desired.
  2. To serve, add rice to vegetable mixture and toss lightly. Serve chilled.

Makes 8 side dish servings (about 1/2 cup per serving)
Prep Time: 20 minutes
Cook Time: 0 minutes
Chill Time: 1 hour

TIP: If desired, add more of your favorite vegetables, such as chopped zucchini, chopped bell peppers and sliced cucumber. Substitute white rice with cooked brown rice if desired.


TIP: Marinade can be made a day in advance. Cover and store in refrigerator until ready to use.

Read the next Article: Tangy Cucumber Dressing Recipe

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Gardening Tip of the Day

  • Take advantage of microorganisms in the compost pile to eliminate the tedious job of removing dead, dry vines from nylon trellis netting. Instead of laboriously cutting the tangled stems off while trying to avoid cutting the netting itself, take it down—vines and all—and put it into the compost pile. Decomposing organisms will virtually clean the organic vines off the nylon mesh by spring when it can be retrieved and put back into service.