Fresh & Crunchy Rice Salad

Source: Lucy Waverman's Fast & Fresh Cookbook

serves 6

Vinaigrette:
grated rind and juice of 2 limes
1 tsp. Dijon mustard
1 tbsp grated fresh ginger
1 tsp. chili powder
1/4 cup sour cream
1/2 tsp. granulated sugar
1/4 cup vegetable oil

3 cups warm cooked rice
1/2 cup frozen or cooked peas
1 small red pepper, finely chopped (bell pepper)
1 small green pepper, finely chopped
8 oz green beans, blanched (2 minutes) and refreshed, cut into 1/2 inch pieces
3 green onions, chopped
2 tomatoes, peeled, seeded and chopped

• Make vinaigrette: whisk together lime rind, juice, mustard, ginger, chili powder, sour cream and sugar. Slowly whisk in oil.
   
• In a large bowl, combine the warm rice with all of the vegetables and the vinaigrette. Marinate for 30 minutes at room temperature, or overnight in the refrigerator.

Good side dish or picnic dish. Can be made in advance.

Back to recipe list