Picnic Rice Salad


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You can take this rice with you when you go on a picnic because this recipe calls for no mayo which could go very bad without refrigeration you use balsamic vinaigrette.

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  • 4 C. cooked brown rice
  • 1 (2.5 oz.) can sliced black olives, drained
  • 6 scallions sliced thin, with 3 inches green
  • 1 C. cooked green peas
  • 2 large tomatoes or 8 cherry tomatoes, chopped but not peeled
  • 1/3 C. salted, shelled sunflower seeds
  • 1/4 C. shredded basil leaves
  • 4 Tbs. olive oil
  • 1 1/2 Tbs. balsamic vinegar
  • Salt and pepper to taste

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Combine rice, olives, vegetables, sunflower seeds and basil. Whisk together oil, vinegar, salt and pepper. Add to rice mixture and toss.

Yield: 6 Servings.

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