Rainbow Rice Salad

  • Servings: 3 or 4

Whenever I have leftover rice I love to use it to prepare this « rainbow named » salad which is nutritious, delicious and most of all zesty. I recommend to keep it in the fridge for 1 or 2 hours before serving it.

There are no accurate measures of ingredients for this salad except for the rice. I have used 2 cups of cooked rice. You can add more of one ingredient or less of another.


  • 2 cups of cooked rice
  • Half red and half green peppers, finely diced
  • 1 handful of cooked sweet corn
  • 1 handful of rocket leaves, finely chopped
  • 1 avocado, finely diced
  • 1 handful of cucumber, finely diced
  • 1 spring onion, finely chopped
  • 1 heaped tbsp of pesto or 2 large minced cloves of garlic (the latter for vegans)
  • 1 handful of raisins or sultanas
  • Few radishes, finely chopped
  • About 3 tbsp of olive oil
  • Lemon juice, to taste
  • Salt, black pepper and cayenne pepper, to taste


Step 1

Mix all the ingredients together then taste and adjust the seasonings, if needed. Refrigerate for 1 or 2 hours to allow the right and good taste to develop then serve.

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