Ensalada de Arroz Primavera

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This Ensalada de Arroz Primavera (Primavera Rice Salad) is fresh, zesty, and so easy to throw together. It’s light, colorful, and perfect for cookouts, easy lunch, or delicious side dish for the holidays.

Prep Time20

Cook Time0

Resting Time30

Total Time50

Course: Side Dish

Cuisine: Latin, Puerto Rican

Diet: Diabetic

Servings:

Calories: 349kcal

Author: Catherine Arena

Ingredients

Vinaigrette

½ cup olive oil
1 tablespoon apple cider vinegar
1 tablespoon lime juice
½ teaspoon garlic powder
salt and pepper to taste

Rice

2 cups cooked white rice
1 10 ounce bag frozen mixed vegetables steamed
½ cup roasted red peppers chopped
¼ cup fresh cilantro coarsely chopped

Toppings

pimiento stuffed olives could also use black pitted olives
2 boiled eggs quartered

Instructions

Vinaigrette

In a small bowl, whisk together all the vinaigrette ingredients with a fork until well combined. Set aside.

Assembly

In a large mixing bowl, add the cooked rice, vegetables, and roasted red peppers.
Using a spoon, mix all the ingredients together. Pour in the vinaigrette and add the cilantro, stirring until everything is evenly coated.
Let the salad rest for 30 minutes to 1 hour before serving. You can chill it in the fridge or let it sit on the counter to allow the flavors to meld.

Serving

Just before serving, top the salad with a few olives and quartered egg wedges.

Notes

Recipe Notes:

Fresh Rice: If making fresh rice, allow it to cool before adding the veggies and vinaigrette. Then let the salad sit on the counter or chill in the fridge for about 30 minutes so the rice can soak up all the flavor before serving.

Prepping Ahead: If you want to prep ahead, cook the rice the day before but keep the veggies and vinaigrette separate. When you’re ready to serve, warm the rice just enough to soften it so the texture is not hard, then let it cool slightly before mixing everything together.

Nutrition