Wild Rice and Pepper Salad6 Reviews
- Prep: 20 min
- Ready In: 1 hr 20 min
“A crunchy, cool, refreshing salad with a hint of lemon that goes great with grilled chicken on warm summer nights!” - by Jillian
Original recipe yields 4 servings
- Combine cooked rice, red bell pepper, yellow bell pepper, green onion, lemon juice, lemon zest, salt, and pepper in a bowl.
- Stir the mayonnaise into the rice mixture.
- Cover and refrigerate until cold, about 1 hour.
Amount Per Serving (4 total)
- 147 cal
- 5.4 g
- 22.3 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"Hi, I'm Jillian the submitter of this recipe. I use Uncle Ben's Long Grain and Wild Rice for this recipe as a personal preference. To cut down on time they have a microwave bag that's done in 90 secon..." See moreds if you prefer. I also use Hellman's light mayo and FRESH lemon juice. This is easy to throw together and chock full of vibrant colors and flavors - not to mention it's light. I hope you enjoy it!"
"Oh, YUM, Jillian! How long has this recipe been around? I was just poking around and found it. Would you believe that I served this warm tonight with leftover turkey (the kosher one from Trader Joe..." See more's) from last night? And tomorrow I'll have it for lunch cold from the fridge. I didn't add salt, I didn't have yellow pepper, and I used full-fat mayo (I know...). Otherwise I followed your directions. This is so easy and such a great side dish! I LOVE the versatility of recipes like this one! Thank you very much!"
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