Cooked rice is tossed with chopped scallions, bell pepper and peas in this colorful salad. Source: EatingWell Magazine, September 1998

EatingWell Test Kitchen


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; 5.8 g total fat; 0.9 g saturated fat; 84 mg sodium. 460 mg potassium; 46 g carbohydrates; 6.7 g fiber; 10 g sugar; 5.9 g protein; 1295 IU vitamin a iu; 47 mg vitamin c; 67 mcg folate; 66 mg calcium; 2 mg iron; 72 mg magnesium;