Rice Salad Nicoise recipe

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Ingredients

2 cups water
1 cup uncooked white rice
1 (15 ounce) can chickpeas, drained
1 (6 ounce) can solid white albacore tuna, drained
1 cup frozen peas, thawed
1 orange bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 tomato, diced
⅓ cup chopped fresh parsley
1 clove garlic, peeled and minced
½ cup vinaigrette salad dressing

Nutrition Info

158.3 calories
carbohydrate: 28.6 g
cholesterol: 7.1 mg
fat: 1.1 g
fiber: 2.8 g
protein: 7.9 g
saturatedFat: 0.2 g
servingSize: -
sodium: 364.5 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Spread on a large plate and let cool, about 30 minutes.

  2. Combine cooled rice, chickpeas, tuna, peas, orange bell pepper, red bell pepper, green bell pepper, tomato, parsley, and garlic in a large bowl. Pour in vinaigrette dressing, toss well to mix. Cover and chill until serving.

Recipe Yield

10 servings

Recipe Note

This is a French recipe for rice salad inspired by salade nicoise.

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