Colorful Rice Salad


1/3 cup fresh lemon juice
1 tablespoon thawed orange juice concentrate
1 ½ teaspoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
4 cloves garlic, crushed
½ teaspoon curry spice

2 cups cooked brown rice
1 cup raisins
1 cup frozen green peas, thawed
½ cup frozen corn, thawed
½ cup thinly sliced green onions
1 15.5 ounce can garbanzo beans, rinsed & drained
½ cup green pepper, diced
½ cup celery, chopped
½ cup carrots, shredded.

Optional additions:
½ cup unsalted peanuts or sliced almonds
1 cup grapes, chopped
1 cup apple, shredded
¼ cup low-fat cheese, shredded
½ cup basil, chopped


  1. Combine all salad ingredients in a large mixing bowl.
  2. Combine all dressing ingredients in a jar. Cover tightly and shake until well blended.
  3. Pour dressing over salad mixture and toss well to coat. Cover and chill for 1 hour.

Yields about 6 servings

Source: Recipe modified by CUCE-Tioga County from

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