Rice Salad

Name: Rice Salad
Prep time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 2 cups cooked brown rice; 1/2 cup frozen green peas, thawed and cooked; 1 cup diced celery; 1/2 cup diced bell peppers; 1/4 cup raisins; 2 tablespoons mayonnaise; 2 tablespoons French dressing; 1/2 teaspoon salt, or to taste

Recipe GLPR91c422f93bf186

Salad

20 min

168 cal

Servings: 6

No-Cook

SNAP eligible

A light and refreshing rice salad combining fluffy brown rice with fresh vegetables, sweet raisins, and a creamy dressing. Perfect as a side dish or light meal.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

2 cups cooked brown rice

1/2 cup frozen green peas, thawed and cooked

1 cup diced celery

1/2 cup diced bell peppers

1/4 cup raisins

2 tablespoons mayonnaise

2 tablespoons French dressing

1/2 teaspoon salt, or to taste

Directions

Wash your hands thoroughly with soap and warm water before beginning preparation.
In a medium bowl, combine the cooked brown rice, cooked green peas, diced celery, diced bell peppers, and raisins. Toss gently to distribute the ingredients evenly.
In a small bowl, whisk together the mayonnaise, French dressing, and salt until well combined and smooth.
Pour the dressing mixture over the rice and vegetable mixture, then stir gently until all ingredients are evenly coated with the dressing.
Serve immediately or transfer to the refrigerator and chill for at least 30 minutes before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward pantry salad that hits every Charlotte grocery chain without a special stop—brown rice, frozen peas, celery, peppers, raisins, mayo, and bottled French dressing are all basics. The cost per serving lands around $0.85–$1.10, driven by the mayo and rice rather than any premium ingredient, making it genuinely budget-friendly for a family of six. The real caveat is the stated 20 minutes: if you're starting from dry rice, budget 45 minutes total; the recipe assumes precooked rice. It reheats well for next-day lunch, and the combination sits firmly in mid-century comfort territory—reliable and filling rather than adventurous, which suits a weeknight when you need something done without fuss.

Sign in or create a free account to add your review.