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California Rice Salad

Here is another great picnic recipe, perfect for Memorial Day or any summery celebration. This is an inexpensive, low-fat salad that everybody will enjoy. (Because the seasoned rice vinegar is already salty, we have added no salt to this recipe.)California Rice Salad

Makes 6-7 cups.


  • 3 c cooked rice
  • 1 c canned corn, drained
  • 1/2 c canned California ripe olives, sliced
  • 1/2 c toasted walnuts, chopped
  • 1/2 c parsley, minced
  • 1/4 c golden California raisins
  • 1 small tomato, seeded and chopped
  • 2 green onions, sliced
  • 1 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp seasoned rice vinegar
  • 1/2 tsp ground coriander
  • 1/4 tsp ground black pepper


  1. In a 2 quart bowl, blend all the ingredients well. Cover and chill for at least 4 hours before serving.

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