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Chilled Marinated Vegetable Rice Salad Recipe

A great way to serve all your garden fresh vegetables.


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



  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: Berry Vinaigrette Recipe

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Gardening Tip of the Day

  • Don’t prune early spring-flowering woody plants like lilacs, forsythia, winter hazel, weigela, spiraeas and viburnums in the fall. If you do, there will be few if any flowers next spring since you will have pruned off the newer growth with developing flower buds. The general rule of thumb is to wait until the plant is finished flowering to prune.