Ingredients
Rice Salad
1 c uncooked jasmine rice
14 oz butter beans
2 c grape tomatoes, diced
1 c corn, cooked and cut off the cob
¾ c cucumber, diced
½ c yellow pepper, diced
½ c orange pepper, diced
¼ c red onion, diced
¼ c olives, chopped
¼ c feta
2 tbsp parsley, chopped
2 tbsp basil, chopped
Lemon Dressing
¼ c olive oil
3 tbsp fresh lemon juice
1 tsp dijon mustard (optional)
3 tbsp fresh dill, chopped
½ tsp grated garlic
1 tsp salt
¼ tsp pepper
Directions
Rice Salad
Step 1
Cook rice according to packaged instructions, be careful not to overcook. Once cooked, strain and rinse with cool water to prevent further cooking.
1 c uncooked jasmine rice
Step 2
Add rice, the rest of the ingredients, and lemon dressing to a large bowl. Gently mix until combined.
14 oz butter beans
2 c grape tomatoes, diced
1 c corn, cooked and cut off the cob
¾ c cucumber, diced
½ c yellow pepper, diced
½ c orange pepper, diced
¼ c red onion, diced
¼ c olives, chopped
¼ c feta
2 tbsp parsley, chopped
2 tbsp basil, chopped
Step 3
Cover and place in the fridge for at least 1 hour.
Step 4
Serve and enjoy!
Lemon Dressing
Step 1
Add ingredients to a medium sized bowl and vigorously whisk until emulsified or add to mason jar and shake well.
¼ c olive oil
3 tbsp fresh lemon juice
1 tsp dijon mustard (optional)
3 tbsp fresh dill, chopped
½ tsp grated garlic
1 tsp salt
¼ tsp pepper