Cuban Rice Salad

Name: Cuban Rice Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 cup Long Grain Rice (3 cups of cooked long grain rice, completely cooled); 1 piece Cucumber (1 large cucumber, finely chopped); 1 piece Zucchini (1 zucchini, finely chopped); 1 piece Summer Squash (1 yellow squash, finely chopped); 1 cup Cherry Tomato (1 cup of cherry tomatoes, cut in half or thirds); 3 pieces Carrot (3 carrots, finely chopped); 2 pieces Avocado (2 avocados, chopped); ¼ cup Parsley (¼ cup of parsley, finely chopped); ½ cup Cilantro (½ cup of cilantro, finely chopped); 6 pieces Scallion (6 scallions, finely sliced); ½ cup Extra Virgin Olive Oil (1/2 cup of extra virgin olive oil); 1 piece Lemon Juice (Juice of 1 lemon); 0 pieces Table Salt (Salt and freshly cracked pepper)

Cuban Rice Salad - Sides (Caribbean)

40 minMexican

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1In a large bowl, whisk together the lemon juice, honey, oil, a teaspoon of salt and pepper. Be sure it is completely mixed and it has come together like a dressing.
2Add the rice and mix in so the rice absorbs most of the dressing. Then add all the other vegetables and herbs. Mix together with a spoon. Taste it and adjust seasoning if needed.
3Let it sit in the fridge for 20-30 minutes so it can get cold and the flavors can come together.
4Taste again before serving because as it sits in the fridge the flavors will intensify.