Brown Rice Salad with Tomatoes and Sugar Snap Peas

By Hapemom

This Weight Watchers summery salad is a fabulous addition to any picnic or BBQ. The lemon juice and zest, dill and juicy tomatoes are a mouth-watering combination.
3 points /6 servings

Ingredients

• DRESSING:
• 1 tsp lemon zest, freshly grated
• 2 Tbsp fresh lemon juice
• 2 Tbsp water
• 1/4 cup(s) dill, fresh, chopped, or less to taste
• 2 Tbsp olive oil, extra virgin
• 3/4 tsp table salt
• 1/2 tsp black pepper, freshly ground
• RICE:
• 1 1/2 cup(s) instant brown rice
• 1 cup(s) sugar snap peas, ends snipped, cut into 3 or 4 pieces each
• SALAD:
• 1 cup(s) grape tomatoes, cut in half
• 1 cup(s) cucumber(s), diced
• 1/4 cup(s) red onion(s), chopped
• SQUEEZE JUST BEFORE SERVING:
• 1 medium lemon(s), cut into wedges

Details

Servings 6

Preparation

Step 1

Cook rice according to package directions. Remove pan from heat and drain any excess liquid. Stir sugar snap peas into hot rice and let cool slightly, tossing occasionally.

Meanwhile, in a large serving bowl, whisk together lemon zest, lemon juice, water, dill, oil, salt and pepper until blended. Add rice mixture, tomatoes, cucumber and onion; toss to mix and coat.

Let rice salad cool to room temperature before serving with a squeeze of fresh lemon juice. Or cover and refrigerate up to 1 day but make sure to bring up to room temperature before serving.

Yields about 1 cup per serving.