This chilled rice salad is one of those easy recipes that quietly steals the spotlight. It’s fresh, slightly sweet, a little savory, and perfect for warm days, picnics, or as a make-ahead side dish. The combination of fluffy rice, crisp bacon, and pops of sweetness from fruit and vegetables makes every bite interesting. I like to let it rest overnight so the flavors can really come together.
Rice Salad Ingredients
- 3 cups cooked rice, completely cooled
- 1/2 cup cooked green peas
- 1/2 cup cooked sweet corn
- 1/3 cup raisins
- 1/2 cup red and green bell peppers, finely chopped
- 6 slices bacon, cooked until crisp and crumbled
- 1/3 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper, to taste
How to Make Rice Salad
Place the cooled rice in a large mixing bowl and gently break up any clumps with a fork. Add the peas, corn, raisins, chopped bell peppers, and crispy bacon.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper. Pour the dressing over the rice mixture and toss gently until everything is evenly coated.
Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to blend beautifully.
Before serving, give the salad a light toss and adjust seasoning if needed.
Serving Suggestion
Garnish with fresh orange sections and an extra sprinkle of parsley for a bright, refreshing finish. Serve chilled as a side dish or light lunch.
