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Spanish Rice Salad

Category Salads

Yield: 6 servings (1/2 cup per serving)


  • 2 cups cooked brown rice (about 1/2 cup uncooked)
  • 1 Tbsp. olive oil
  • 1/2 Tbsp. lemon juice
  • 1 medium tomato, diced
  • 1/2 sweet red pepper, seeded and diced
  • 1/4 cup thinly sliced green onion, including tops
  • 1/4 cup chopped fresh parsley
  • 1 garlic clove, minced
  • 1/4 tsp. salt, or to taste (optional)


In a medium bowl, stir together the rice, olive oil and lemon juice. Stir in the tomato, pepper, onion, parsley, garlic, and salt (if desired). Mix well. Serve at room temperature, or cover and refrigerate several hours. Leftover salad will keep in the refrigerator, covered, 3 to 4 days.


Nutritional Information Per Serving (1/2 cup): Calories: 105, Fat: 3 g, Cholesterol: 0 mg, Sodium: 8 mg, Carbs: 18 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 2g

Diabetic Exchanges: 1 Starch, 1/2 Fat

By Terri

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