Rice Salad Cups

Mediterranean Version Ingredients:

• 6 cups cooked Riceland long-grain rice, cooled
• 1 ½ cups cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup chickpeas, rinsed
• 1 cup feta cheese, crumbled
• ½ cup Kalamata olives, sliced
• ½ cup red onion, finely diced
• Dressing: ½ cup olive oil, ¼ cup lemon juice, 2 tsp oregano, salt + pepper

Southwest Version Ingredients:

• 6 cups cooked Riceland long-grain rice, cooled
• 1 ½ cups black beans, rinsed
• 1 ½ cups corn kernels
• 1 cup bell peppers, diced
• 1 cup shredded cheddar cheese
• ½ cup red onion, diced
• ½ cup cilantro, chopped
• Dressing: ½ cup ranch dressing, 2 tbsp lime juice, 1 tsp chili powder

Instructions:

1. Prepare rice and let cool completely.
2. Toss each salad version with its respective dressing.
3. Portion into 6–8 oz clear cups with lids for grab-and-go.
4. Garnish: parsley for Mediterranean, lime wedge for Southwest.
5. Keep refrigerated until service.