Yield
4 servings (serving size: 1 1/2 cups)

Prepare the salad up to a day ahead so the flavors fully develop.

How to Make It

Step 1

Combine first 6 ingredients; let stand 10 minutes. Add oil; stir with a whisk.

Step 2

Combine vinegar mixture, rice, and remaining ingredients in a large bowl; toss well. Cover and refrigerate at least 2 hours before serving.

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Ratings & Reviews

veryslowcook's Review

veryslowcook
September 11, 2011
This was a good dish, but I'm not sure I'll make it again. I don't prefer my rice cold, so I liked this best at room temp. My husband liked it better with hot sauce added.

ConniePhx's Review

ConniePhx
July 28, 2009
This was light, refreshing, and yet with a little "bite". Lovely on a scorching Phoenix evening.