Rice Salad

Source : Cut Up All Vegetables Into Small Pieces Add A Pinch Of Salt And Toss And Mix Place All Vegetables And The Dressing Ingredients In A Large Bowl And Mix ...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by Hiroko Liston

at : April 6, 2026

Step:

Cut up all vegetables into small pieces. Add a pinch of Salt and toss and mix.
Place all vegetables and the dressing ingredients in a large bowl and mix to combine. If you use frozen peas and corn, you don’t need to thaw them.
Add the cooked Rice, still warm is fine, and mix well and serve OR cool completely before serve.

Ingredients

500 g Cooked Rice *Japanese Short Grain Rice (Sushi Rice) recommended
1/2 Continental Cucumber OR 1 Lebanese
1 Capsicum
1/4 Red Onion *finely chopped
1/2 cup Corn Kennels
1/2 cup Cooked Edamame removed from pods
Olives 8 *pitted, halved
Other Suggestions: Tomato, Semi-dried Tomatoes, Lettuce, Beans, Celery, Peas, Carrot, etc
<Dressing Ingredients>
2 tablespoons Rice Vinegar / White Wine Vinegar
1-2 tablespoons Olive Oil
1/2 teaspoon Salt
1/2-1 teaspoon Sugar
Freshly Cracked Pepper
1 teaspoon Dijon Mustard *optional