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Confetti Rice Salad - Andrea Meyers
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Confetti Rice Salad

Course Salad
Cuisine American
Keyword almonds, beans, carrots, corn, gluten free, nuts, rice, vegan, vegetarian
Prep Time 20 minutes
Servings 4
Calories 513kcal

Equipment

  • medium bowl
  • jar with a lid

Ingredients

VINAIGRETTE

  • 2 tablespoons sugar
  • 3 tablespoons gluten-free rice vinegar
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon kosher salt
  • 1/2 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
  • 1/2 cup julienned carrots
  • 1/4 cup toasted slivered almonds or pine nuts for garnish
  • cilantro leaves for garnish
US Customary - Metric

Instructions

  • 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: 513kcal | Carbohydrates: 52g | Protein: 9g | Fat: 32g | Saturated Fat: 4g | Sodium: 772mg | Potassium: 516mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3625IU | Vitamin C: 55mg | Calcium: 57mg | Iron: 3mg