green pea salad with wild rice recipe
This green pea salad will feed a crowd and comes together in a snap once the rice is cooled and ready to go. No mayo makes this salad perfect for picnics!
Ingredients
- 6 oz box long grain and wild rice
- 8 oz grape tomatoes or cherry tomatoes, halved, about 1½ cups
- 5 green onions sliced
- 14 oz bag petite peas frozen, thawed and drained
- 1 cup carrots grated, about 2 whole carrots
- 1/2 cup Italian dressing
- salt and pepper to taste
Instructions
- Cook the long grain and wild rice following directions on the box. Allow the rice to cool completely.
- In a large mixing bowl, add the halved tomatoes, green onions, peas and carrots. Toss to combine. Add the cooled rice mixture and Italian dressing and lightly toss until the rice is evenly distributed and the dressing has coated all of the ingredients.
- Season to taste with salt and pepper, cover with plastic wrap and chill until ready to serve. Enjoy!
Notes
If you need to cool your rice in a hurry, spread it into an even layer on a rimmed cookie sheet and pop it into the fridge for a few minutes after it stops steaming.
Nutrition
Calories: 120kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 508mg | Potassium: 135mg | Fiber: 3g | Sugar: 5g