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Chimichurri Rice Salad

I couldn’t get that Basil Chimichurri off my mind, it’s so good! I kept thinking there has to be more I can do with this sauce and this idea popped into my head (I love it when that happens!). I hope you enjoy it as much as we did.

2 Cups cooked (1 cup uncooked) Long Grain rice, at room temperature, cooked according to package directions.

Half of an English cucumber, skin on, chopped into ½ inch cubes

2 Small vine-ripened tomatoes (about a cup), chopped into ½ inch cubes.

1 Cup green peas (I used frozen)

1 Batch of my Basil Chimichurri

Combine all ingredients in a bowl and taste and adjust seasoning.

Serve immediately or let it sit at room temperature for a few hours (covered).

Notes:

  1. I threw the peas in frozen and they were thawed within minutes.
  2. Use whatever rice you have on hand.
  3. This tastes better the longer it sits so leftovers are great for lunch.
  4. Feel free to experiment with the veggies and sauce; this is a method and recipe.
  5. This would be great at a potluck as my mother pointed out!

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