Garden Rice Salad

When I went to my in-laws the other day, they had a great rice salad.  This is my spin on it.  Use any veggies you have on hand and leftover rice.  I almost always make brown rice, so this salad has a “deep” tone.  That’s my culinary word, and I’m sticking to it!

The recipe is made with the veggies I had, and some basil pesto.  I have lots of basil I’m trying to use, but if you don’t want to use pesto, just use extra virgin olive oil.  A note about the pesto – I made a classic basil pesto, but I added some lemon zest and some calamata olives.  It really has a lot of great flavor.

Garden Rice Salad


  • Leftover rice
  • Green and / or red peppers, diced
  • Celery, diced
  • Carrot, grated
  • Black olives, chopped
  • Tomato, chopped
  • Granulated onion powder
  • Basil pesto
  • Zest and juice of one lemon
  • Salt and pepper
  • Hot pepper, optional


  1. Mix all ingredients in a bowl. Correct seasoning, add more lemon juice, more spice..........
  2. Other additions: grated parmesan, ground nuts, chopped artichoke hearts