This Zesty Rice Salad is a flavorful medley of fresh veggies, herbs, and a tangy dressing, perfect for a light lunch or side dish.
Zesty Rice Salad
Makes 6 to 8 Servings
Ingredients
- 2 red bell peppers, halved
- 2 green bell peppers, halved
- 2 jalapeños, halved and seeded
- 2 bunches green onions
- 1 cup crumbled feta cheese
- 1 cup chopped toasted pecans*
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon olive oil
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon Creole seasoning
- 1 teaspoon dried Italian seasoning
- 4 cups cooked long-grain white rice
Instructions
- Preheat grill to medium-high heat (350° to 400°).
- Grill bell peppers, jalapeños, and green onion, turning occasionally, until browned and lightly charred, 5 to 10 minutes. Let cool completely. Chop into small pieces.
- In a large bowl, combine grilled vegetables, feta, pecans, parsley, dill, oil, lemon zest and juice, Creole seasoning, and Italian seasoning. Add rice, and stir until combined. Cover and refrigerate for 1 hour or until ready to serve.
Notes
*We used Cane River Pecan Co. pecans.
