Easy Summer RightRice Salad

To be honest, I love cookouts. Like so SO much. So much, that when I was younger I used to ask my mom if I could have a cookout for my birthday party instead of, you know… a normal middle school birthday party. Laser tag? Pool party? Bouncy house? No thanks, I’ll take a cookout…

But why can’t we just toss normalcy out the window? Isn’t a normal birthday party boring anyways? Especially when birthday cookouts include side dishes that pack on the flavvvor… count me in 1000%.

In the past few years, I’ve gotten into cold rice salads – something about that nostalgic feeling of my old birthday parties (lol), really just tastes so damn good. This Summer RightRice Salad is one of my go-to’s since it’s customizable to anyyy way your heart desires… and my heart was begging for ALL the fresh veggies in this one!

This salad could not be any easier and it surely could not be any tastier either – let’s eat!!

Easy Summer RightRice Salad

5 from 1 vote

Recipe by Lindsey Goldschmidt Difficulty: Easy

Servings

1

servings

Ingredients

• Salad Ingredients

• 1 Cup Original RightRice

• 1 Yellow or Orange Bell Pepper

• 2 Carrots

• 16 oz container of Grape Tomatoes

• 1/4 Red Onion

• Parsley

• Optional: Arugula

• Optional: Avocado

• Dressing Ingredients

• 1 Juice of 1 Lemon

• 2 Cloves of Garlic, minced

• 1 tbsp Olive Oil

• Sea Salt

Directions

• In a pot over high heat, boil 1 cup of water. Once the water is boiling, add 1 cup of RightRice immediately, cover, turn water off, and move the pot off of the hot burner. Let RightRice cook (while covered) for 12 minutes in the pot.
• There are very easy step-by-step cooking directions on the back of the RightRice package as well, or online. 🙂
• While the rice is cooking chop the bell pepper, carrots, onion and tomatoes (cut in half). Set aside.
• Next, in a separate bowl, juice 1 lemon and add in olive oil, minced garlic and salt (I used about 1 tsp of sea salt here, but adjust to taste). Whisk together.
• Once the rice is fully cooked, fluff with a fork and refrigerate for 30-60 minutes. Once the rice has cooled off, mix together with the chopped vegetables.
• Pour the dressing over the RightRice and veggie mixture, and mix well.
• Chop fresh parsley to add to the salad and serve everything over a bed of arugula or other greens (if desired!). I also really enjoy having this salad with some avocado – something about avocado in salad just screams summer!

Enjoy! This is seriously one of my new favorite summer salads, and I love it even more because it’s SO easy to make and a great way to impress your friends or family at a cookout. 😉

If you made this recipe, I’d love to see it! Let me know in the comments or tag me on IG at @simply_unbeetable 🙂

This recipe was made in partnership with RightRice, all opinions are my own!