Cooked rice is tossed with chopped scallions, bell pepper and peas in this colorful salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, September 1998




Ingredient Checklist


Instructions Checklist
  • Combine rice, scallions, peppers, peas and parsley in a large bowl. Whisk vinegar with oil in a small bowl. Season with salt and pepper. Add to the salad and toss to coat.


Nutrition Facts

256 calories; protein 5.9g 12% DV; carbohydrates 46g 15% DV; exchange other carbs 3; dietary fiber 6.7g 27% DV; sugars 10.4g; fat 5.8g 9% DV; saturated fat 0.9g 5% DV; cholesterolmg; vitamin a iu 1295.5IU 26% DV; vitamin c 47.5mg 79% DV; folate 66.7mcg 17% DV; calcium 65.7mg 7% DV; iron 1.5mg 8% DV; magnesium 72.4mg 26% DV; potassium 459.5mg 13% DV; sodium 83.8mg 3% DV; thiamin 0.3mg 26% DV.