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Wild Rice and Pepper Salad

Wild Rice and Pepper Salad

  • Prep

    20 m
  • Ready In

    1 h 20 m
Jillian

Jillian

A crunchy, cool, refreshing salad with a hint of lemon that goes great with grilled chicken on warm summer nights!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Combine cooked rice, red bell pepper, yellow bell pepper, green onion, lemon juice, lemon zest, salt, and pepper in a bowl.
  2. Stir the mayonnaise into the rice mixture.
  3. Cover and refrigerate until cold, about 1 hour.
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Reviews

Jillian
21

Jillian

4/24/2012

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 seconds 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!

Marianne
12

Marianne

4/23/2012

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'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!

mimsmac
11

mimsmac

9/22/2012

Made exactly as written and it was delicious! I brought it to a barbecue and everyone asked for the recipe. Have also made it with quinoa, which is also excellent. Thanks, Jillian!

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