Confetti Rice Salad

September 1998

Your rating: None Average: 5 (2 votes)

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

Confetti Rice Salad

Makes: 6 servings, about 3/4 cup each

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  • 3 cups cooked brown rice
  • 1 bunch chopped scallions
  • 1 diced red bell pepper
  • 1 cup thawed frozen peas
  • 1/4 cup chopped fresh parsley
  • 1/4 cup white-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Salt & freshly ground pepper, to taste


  1. 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.


Per serving: 256 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 6 g protein; 7 g fiber; 88 mg sodium; 460 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value), Vitamin A & Fiber (27% dv), Magnesium (18% dv), Folate (17% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 4 vegetable, 1 fat

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