Every summer, my mom makes this amazingly delicious, refreshing rice salad. It's the kind of salad that is best enjoyed on a hot summer day, right out of the fridge.
With produce abundant all summer long, there is no better time to try this recipe. It's perfect to bring to picnics and barbecues. It's also perfect to make and just keep in the fridge, because it packs great for lunch and it's easy to eat for dinner.
Along with being delicious and easy to make, this salad can be as guilt-free as you like. I make it with low fat Italian dressing, but fat-free tastes great as well. Add in the brown rice, and you have fiber as well as a plentiful serving of vegetables.
Excuse my recipe, I kind of throw this together, as does my mom. But you'll get the idea!
1 box Boil-in-Bag Brown Rice (3 bags)
3 peppers, any combination of red, yellow and/or green
1 medium red onion
1 bottle 16oz Italian dressing (your choice, I like low fat Wishbone Italian)
Boil rice as directed on box, and chop cucumber and peppers into small squares. Dice onion, I use about 1/2 to 3/4 of the red onion. After rice is cooked, drain and toss in bowl with chopped vegetables. Add dressing, using about 3/4 of bottle and toss salad to mix. Save extra dressing to freshen up salad if needed.
Keep in refrigerator until ready to serve. Serves about 12-15.