Vegetable Wild Rice Salad

This vegetable wild rice salad recipe, mixes wild rice with colorful vegetables in a simple vinaigrette dressing, creating a salad for your next potluck.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 252 Calories

Ingredients

• 3 green onions, sliced
• 1 (6 ounce) can sliced black olives, drained
• 1 (6.5 ounce) jar marinated artichoke hearts, drained
• 1 bunch fresh parsley, finely chopped
• 1 (10 ounce) package frozen peas
• 1 cup diced Roma tomatoes
• 1.5 cups water
• 0.25 cup white sugar
• 0.25 cup canola oil
• 0.5 cup white balsamic vinegar
• 1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)

Recipe Instructions

Step 1

Bring water and rice mix to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 22 minutes; transfer to a bowl to cool.

Step 2

Meanwhile, bring a medium pot of water to a boil. Add peas; cook until just tender, about 2 minutes. Drain and cool.

Step 3

Stir cooled peas, parsley, tomatoes, artichoke hearts, olives, and green onions into cooled rice.

Step 4

Combine vinegar, oil, and sugar in a blender (or shake in a covered bottle); blend until emulsified and creamy.

Step 5

Drizzle vinaigrette over salad; toss to coat. Refrigerate salad until ready to serve.