I just made this gorgeous rice salad, adapted from a Mark Bittman recipe. For anyone who doesn’t follow Mark Bittman, he has a great, practical cooking approach. He explains the principles and techniques so that you can experiment. Everything is pretty basic, but with an emphasis on optimal flavor.
The beauty of a rice salad, besides the vibrant colors, is that basically anything goes. Veggies, nuts, herbs — the sky’s the limit. Change up the flavors with spices and a new vinaigrette. It’s the perfect way to use all of your fresh, garden summer vegetables.
My salad consisted of two cups of cooked (and cooled) rice, diced raw zucchini, red onion, and orange pepper. I threw in half of a minced Serrano chili for some kick and tossed it in a Lime Vinaigrette.
More Great Recipes for Summer Produce
TomatoesThe peach tomato crostinie from joythebaker.com
This green bean Thai salad has some of my favorite flavors — ginger, soy sauce and cilantro. From ABeautifulMess.com.The Thai Green Bean salad comes from abeautifulmess.com