Mexican Rice Salad
This Mexican cold Rice Salad is light, healthy, and delicious. Loaded with sweet grapes and robust pico de gallo, it’s perfect for summer!
Servings: 6
Ingredients
- 1 1/2 cups uncooked basmati rice
- 1/2 teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lime juice
- 3 tablespoons honey
- 1/2 teaspoon sea salt
- 2 cup small red grapes , halved
- 1 cup pico de gallo
- 1/3 cup chopped fresh cilantro
Instructions
- Place rice in a medium saucepan; rinse and drain under cold water 3-4 times until the water runs clear.
- Bring the rice, the 1/2 teaspoon kosher salt, and 2 1/2 cups water to boil. Turn heat to low, cover, and cook 15 minutes.
- Remove from heat and let sit 5 minutes without removing the lid.
- Uncover and fluff with a fork. Transfer to a baking sheet and gently spread out to cool, 10 minutes.
- In a large bowl, whisk together the olive oil, lime juice, honey, and sea salt. Fold in the cooled rice, grapes, and pico de gallo.
- Chill in the refrigerator for at least one hour. Stir in the cilantro just before serving.
Notes
Leftovers should be stored in an airtight container in the refrigerator and will keep up to 3 days.
Nutrition
Calories: 317kcal · Carbohydrates: 61g · Protein: 4g · Fat: 7g · Saturated Fat: 1g · Sodium: 658mg · Potassium: 158mg · Fiber: 1g · Sugar: 20g · Vitamin A: 271IU · Vitamin C: 6mg · Calcium: 18mg · Iron: 1mg