- 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
- ⅓ cup olive oil
- ⅓ cup rice vinegar
- 2 tablespoon maple syrup
- 1 tablespoon Dijon mustard
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
- This salad will keep up in the fridge up to 4 days.
- You can use any type of long grain rice in this recipe.
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