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    Home » Salads

    Confetti Rice Salad

    Mar 10, 2006 · Modified: Jun 19, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Confetti Rice Salad - Andrea Meyers

    Today we received a surprise gift—a warm sunny day at the end of winter. Makes me think of summer days and picnics and salads. This confetti rice salad is a delicious and pretty side dish for grilled or baked chicken or fish. It’s super easy and makes a perfect picnic salad since it has no dairy ingredients.

    One thing I like about this recipe is its versatility. You can come up with a zillion different combinations, just mix and match ingredients and make your own version!

    Start with 2 cups cooked rice (basmati, jasmine, or brown) and then add:

    VEGETABLES & FRUIT (choose any three)

    • 1 green bell pepper, diced
    • 1 red bell pepper, diced
    • 1 (4 oz) jar diced pimientos
    • ½ cup sun-dried tomatoes, diced or in strips
    • ½ to 1 whole avocado, cut into small chunks
    • 1 cup whole kernel frozen corn, thawed
    • 1 cup edamame, shelled
    • ½ cup julienned carrots
    • ½ cup currants
    • ½ cup golden raisins
    • ½ cup dried cranberries

    BEANS (cooked, one cup any of the following)

    • black
    • kidney
    • garbanzos

    ONIONS (choose one)

    • 3 scallions, thinly sliced
    • 1 small red onion, diced

    SPICY OR SALTY FLAVORS

    • ¼ cup diced black olives
    • ¼ cup diced green chilies

    CRUNCHY THINGS (choose one)

    • ¼ cup slivered or sliced almonds, toasted
    • ¼ cup pine nuts, toasted
    • ¼ cup pistachios, shelled

    GARNISH

    • dill
    • chives
    • mint
    • cilantro
    • parsley

    Toss it all with your vinaigrette of choice.

    [Updated May 6, 2008]

    Confetti Rice Salad - Andrea Meyers
    Print Pin

    Confetti Rice Salad

    Prep Time20 mins
    Course: Salad
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: almonds, beans, carrots, corn, gluten free, nuts, rice, vegan, vegetarian
    Servings: 6
    Calories: 338kcal

    Equipment

    • medium bowl
    • jar with a lid

    Ingredients

    VINAIGRETTE

    • 2 tablespoons granulated sugar (or palm sugar)
    • 3 tablespoons gluten-free rice vinegar
    • ¼ teaspoon ground white pepper
    • 1 teaspoon kosher salt
    • ½ cup extra virgin olive oil

    SALAD

    • 2 cups cooked rice (chilled, leftover jasmine or brown rice is great)
    • 4 ounces canned diced pimientos (drained)
    • 1 green bell pepper (diced)
    • 3 scallions (thinly sliced)
    • 1 cup frozen corn kernels (thawed)
    • 1 cup cooked kidney or black beans (drained)
    • ½ cup julienned carrots
    • ¼ cup toasted slivered almonds or pine nuts (for garnish)
    • cilantro leaves (for garnish)
    US Customary - Metric

    Preparation

    • Combine sugar, rice vinegar, pepper, and salt in jar. Screw on the lid tightly and shake well. Let it sit for about 30 minutes at room temperature to ensure that the sugar and salt dissolve completely. Add the olive oil and shake again to mix it well.
    • Stir together rice, pimientos, bell pepper, scallions, corn, and beans in a medium bowl.
    • Toss the vinaigrette with the rice salad, then garnish and serve.

    Nutrition

    Calories: 338kcal | Carbohydrates: 34g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Sodium: 512mg | Potassium: 335mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2417IU | Vitamin C: 37mg | Calcium: 37mg | Iron: 2mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Prissy says

      July 01, 2007 at 2:30 pm

      I made this yesterday for a party- I opted to use mint and almonds. It was very good and light, I would up the salt and pepper- just a bit.

      Also, your navigation bar made it easy for me to find a recipe that worked for my event. The requirements were- salad, non-dairy, easy. Thanks Andrea.

    2. Andrea says

      July 01, 2007 at 2:54 pm

      Great! I'm glad you liked the salad, it's a favorite of mine.

    Trackbacks

    1. Asian-style spicy and tangy beef and rice salad – Home cooking rocks! says:
      June 29, 2011 at 2:20 am

      [...] rice salad Asian herb rice salad (nasi ulam) Edamame and Rice Salad with Fines Herbes Vinaigrette Confetti rice salad jQuery(document).ready(function($) { [...]

    2. Asian-style spicy and tangy beef and rice salad says:
      April 24, 2012 at 3:13 am

      [...] rice salad Asian herb rice salad (nasi ulam) Edamame and Rice Salad with Fines Herbes Vinaigrette Confetti rice salad  Print it!    Tweet !function(d,s,id){var [...]

    3. Tested and Approved Pinterest Recipes | says:
      October 4, 2014 at 2:06 pm

      […] Meyer’s confetti rice salad recipe is a favorite for vacations and camping in my household. It is best served cold and is […]

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