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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

  • Both Italian and curly parsley are excellent sources of vitamin A and C. Richer in iron than any other green vegetable, parsley is appreciated by cooks for its ability to blend various flavors in soups, stews, sauces and salads. Either variety can be used fresh, dried or frozen. Flat-leafed Italian parsley has a better flavor for cooking, while curly parsley is commonly used dried in cooking and fresh as a garnish. Start from seed indoors or set out plants when all danger of frost has passed.