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Top-down view of a white rice salad topped with minced parsley and red chopped bell pepper, on a brown wooden surface topped with a white cloth, with a mini bell pepper and half of a lemon.

Lemon Parsley Rice Salad

  • Author: Shanna Mallon
  • Total Time: 30 minutes
  • Yield: 6 servings


A bright and vibrant dish that pairs well with poultry or seafood, you’re going to love this simple lemon and parsley rice salad.


  • 3 cups cooked rice (1 cup uncooked)
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons lemon zest
  • 1/4 cup extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup tightly packed, finely chopped Italian flat leaf parsley
  • 1/2 small sweet Italian frying pepper or bell pepper, cut into 1/4-inch dice
  • Lemon wedges for serving (optional)


  1. If you have not already, prepare the rice. If it’s ready to go, add a splash of water and heat it up in a microwave-safe bowl.
  2. To make the dressing, combine the lemon juice and lemon zest in a large wooden salad bowl, and whisk in the olive oil. Add salt and pepper to taste.
  3. Add the rice, parsley, and diced pepper. Mix well. Season with additional salt and pepper, to taste.
  4. Serve warm or at room temperature with lemon wedges on the side.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salads
  • Method: Stovetop
  • Cuisine: Side Dishes

Keywords: rice, parsley, lemon