Red Himalayan Rice Salad

Red peppers, yellow squash and kidney beans add color, flavor and texture to this rice salad.

Red Himalayan Rice Salad
Prep time:
Cook time:
Total time:
Serves: 4
A delightfully colorful salad.
  • 1 cup Red Himalayan Rice, cooked
  • 1 cup corn
  • ½ cup red pepper, chopped
  • 1 cup yellow summer squash, cubed
  • 1 cup canned red kidney beans, rinsed and drained
  • 5 Tbsp GF rice wine vinegar
  • 2-3 Tbsp extra virgin olive oil
  • ½ tsp each dried oregano and basil
  • ½ tsp sugar
  • ⅛ tsp cayenne
  • Salt and pepper to taste
  1. Combine salad ingredients and mix together.
  2. Whisk together the dressing ingredients then pour over salad and chill until ready to serve.

 [hr]FAQ: Are All Rice Wine Vinegars Safe?


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