Basmati Rice Salad with Edamame
A refreshing cold rice salad made with fluffy basmati rice, crunchy veggies, fresh mint, and sweet-tangy dressing. Perfect for lunch or summer cookouts!
Servings: 6
Calories: 528kcal
Equipment
- Pot for cooking rice
- Sharp knife
- Cutting board
- Mixing bowls
Ingredients
- 3 cups cooked basmati rice
- 2 bell peppers diced
- 1 red onion chopped
- 3 celery stalks chopped
- 1 English cucumber diced
- ½ cup fresh mint finely chopped
- 1 cup frozen edamame
- Salt and pepper to taste
Dressing:
- ⅓ cup olive oil
- ⅓ cup rice vinegar
- 2 tablespoon maple syrup
- 1 tablespoon Dijon mustard
Instructions
- Cook basmati rice and rinse with cold water. Let it cool completely.
- Place frozen edamame in a bowl and pour boiling water over it. Let it sit for 5 minutes, then drain.
- Dice bell peppers, red onion, celery, and cucumber.
- In a small bowl, whisk together olive oil, rice vinegar, maple syrup, Dijon mustard, salt, and pepper.
- In a large bowl, mix rice, veggies, edamame, and mint. Add the dressing and toss to combine.
- Chill for at least 15 minutes and serve cold.
Notes
- Rinsing rice after cooking keeps the grains separate.
- This salad tastes even better on day 2.
- Swap in your favorite fresh herbs if mint isn't your thing.
- Add grilled chicken or tofu to make it a full meal.
Nutrition
Calories: 528kcal | Carbohydrates: 88g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 42mg | Potassium: 448mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1465IU | Vitamin C: 56mg | Calcium: 77mg | Iron: 2mg
