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Spring Pea and Rice Salad

This is based on my Mom’s recipe – I think she probably made it for my own highschool graduation! This salad is great with BBQ ribs or any grilled foods – a real summertime staple.


  • 1 ¼ cups Basmati rice

  • ¼ cup mayonnaise

  • ¼ cup sour cream

  • 1 Tbsp Dijon mustard

  • 2 Tbsp white wine vinegar

  • ¼ cup chopped green onion

  • 2 tsp chopped fresh mint

  • fine salt and ground black pepper

  • 2 cups fresh or frozen baby peas, thawed

  • 1 cup sliced radishes


  • 1.

    Bring 6 cups water up to a boil and salt generously. Rinse basmati rice in a fine strainer and add to boiling water. Cook, uncovered, for exactly 10 minutes, then strain and rinse until cooled.

  • 2.

    Whisk mayonnaise, sour cream, mustard and white wine vinegar together. Stir in chopped green onion and herbs and season to taste. Toss cooled, rice, peas and radishes together and dress. Adjust seasoning if necessary and chill until ready to serve.

  • 3.

    Dressing can be prepared a day in advance and salad can be tossed up to 4 hours ahead of serving.


If I use fresh peas, I keep them raw (I usually buy enough fresh peas to shell for 3 cups, because I end up eating so many) – frozen don’t have to be cooked, just thawed.

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