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basmari rice salad with edamame

Cold salads are a handy grab-and-go meal for office lunches, but they tend to get a little boring.  That’s why I love a good rice salad to switch up my midday routine.  This salad mixes basmati with yummy veggies and Asian edamame, with a delightfully sweet dressing.
5 from 2 votes
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Course: Salad
Cuisine: internationnal
Keyword: Rice, rice salad
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 528kcal
Author: Sophie Viau

Ingredients

  • 3 cups basmati rice cooked
  • 2 bell pepper diced
  • 1 medium red onion chopped
  • 3 stalks of celery chopped
  • 1 English cucumber diced
  • ½ cup fresh mint finely chopped
  • 1 cup edamame frozen
  • Salt and pepper to taste

For the dressing

  • cup olive oil
  • cup rice vinegar
  • 2 tablespoon maple syrup
  • 1 tablespoon Dijon mustard

Instructions

  • Cook the rice as indicated on the packaging. Once cooked, rinse it with cold water to remove the starch.
  • Wash and chopped all of your vegetables
  • Place frozen edamame in a medium bowl and pour boiling water on top, let it sit for 5 minutes
  • In a small bowl add all the ingredients of the dressing and mix well to combine everything.
  • In a large bowl add the rice, the vegetable, the edamame, the mint and pour the dressing, mix well
  • Serve cold

Notes

  • This salad will keep up in the fridge up to 4 days.
  • You can use any type of long grain rice in this recipe.

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