Andalusian Rice Salad

Penelope Uptain


My sister gave me this recipe many years ago. It is a great change from potato salad for a picnic and it travels well. I have changed the spices in the dressing. I have added chicken or sliced salame a few times.


☆☆☆☆☆ 0 votes

10 - 12
1 Hr
1 Hr
Stove Top


  • 4 c
    cold cooked white or brown rice
  • 1/4 c
    chopped sweet peppers (i use yellow or orange)
  • 1/4 c
    chopped green onions
  • 2 Tbsp
    chopped parsley
  • 5 small
    tomatoes chopped
  • 5
    olives sliced
  • 2
    hard boiled eggs chopped or sliced

  • 2-3 Tbsp
    apple cider vinegar
  • 1/2 tsp
  • 1/2 tsp
    dry mustard
  • 1 clove
  • 1 tsp
    dry oregano leaves (i use basil)
  • 1/2 c
    salad oil
  • 11/2 tsp

How to Make Andalusian Rice Salad


  1. Cook the rice and cool. I often cook it the night before I need it.
  2. Chop the vegetables and add to a large bowl with the rice.
  3. Chop the eggs and add to the salad, or slice them to use as a garnish on the top.
  4. Combine the dressing and add to the salad.
  5. Refrigerate until serving.

Printable Recipe Card

About Andalusian Rice Salad

Course/Dish: Rice Sides Other Salads
Main Ingredient: Rice/Grains
Regional Style: Spanish

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