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How to make easy rainbow vegetable rice salad in jars - fun prep ahead lunch recipe from Eats Amazing UK
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Rainbow Rice Salad Jars

These beautiful rainbow rice salad jars are perfect for a healthy work lunch or to take along on a family picnic. With a simple child-friendly dressing, kids will love these fun rainbow salads too!
Prep Time8 mins
Cook Time12 mins
Total Time20 mins
Course: Lunch
Cuisine: Vegetarian
Servings: 4 people
Author: Grace Hall


  • 100 g uncooked white rice
  • ½ red pepper
  • 1 medium carrot
  • small 200g tin sweetcorn
  • handful green grapes
  • large handful fresh spinach leaves

For the dressing:

  • 3 Tbsp olive oil
  • 1 ½ Tbsp lemon juice
  • 2 tsp honey
  • salt & pepper


  • Cook the rice in boiling water according to packet instructions. Place cooked rice in a sieve under cold running water to cool, then drain well and place to one side until ready to assemble the jars.
  • Prepare the rainbow vegetables; de-seed and finely chop the pepper, peel and grate the carrot, drain the sweetcorn, slice the grapes, wash, pat dry and roughly chop the spinach leaves.
  • Place the dressing ingredients into a small jar with a lid, season to taste with the salt and pepper then shake until completely combined.
  • Divide the dressing between 4 clean jars. Add the rice on top, filling each jar around a ⅓ of the way up.
  • Layer the chopped pepper, grated carrot, sweetcorn and grapes on top of the rice in each jar.
  • Finish with a good handful of chopped spinach, then seal each jar with a lid.
  • Store in the fridge until ready to serve.
  • When ready to eat, tip the jar upside down, give it a good shake to distribute the dressing then eat straight from the jar or tip into a bowl to serve.


Note: The assembled rice salad jars can be stored in the fridge for up to 4 days.