[Recipe + Video] Rice and Pineapple Salad
Leftover rice can be reused in this spectacularly colorful salad that is just perfect for summer meals, cookouts, and BBQ days.
Servings 4 servings
Calories 250kcal
Ingredients
- 3 tablespoons olive oil
- 1 small red onion minced
- 1 teaspoon salt
- ½ teaspoon pepper (freshly-cracked, or ground)
- 2 tablespoons rice vinegar or 1 tablespoon of apple cider vinegar
- 2 cup cooked white rice (arroz blanco per our recipe) (see notes)
- ½ bell pepper diced small (see notes)
- ¼ cup sweet corn (boiled soft, for canned)
- ¼ cup of blanched peas canned, or frozen (thawed beforehand)
- 1 cup pineapple diced small
Instructions
- Cooking onion: Heat oil in a medium-size skillet over medium heat.Add the onion, salt and pepper. Cook stirring until the onions have become translucent
- Heating rice: Stir in the rice and cook stirring until the rice has warmed up. Remove from the heat.
- Adding vegetables: Stir in red pepper, sweet corn, and peas.Stir until the temperature has reduced to lukewarm.Stir in the pineapple.
- Serving and storing: This salad keeps well at room temperature for a couple of hours if covered tightly. It's best not to refrigerate as the rice will have an unappetizing consistency, and the vegetables and pineapple do not do well reheated.
Video
Notes
This is leftover arroz blanco. Flavored rice may not work in this salad.
I actually mixed two colors of peppers because I had them.
Nutrition
Serving: 1cup | Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 585mg | Potassium: 191mg | Fiber: 2g | Sugar: 7g | Vitamin A: 586IU | Vitamin C: 45mg | Calcium: 25mg | Iron: 1mg