Rice salad with totani and zucchini

Rice salad, totans and zucchini

I love rice or cereal salads and I like to vary the ingredients and not just the yummy TRADITIONAL RICE SALAD: that's why today I invite you to try this rice salad with totan beans and zucchini. A first cold fish dish that we could almost call 'sea and mountains', with a nice citrusy taste of lemon.

In my opinion cold rice goes well with fish, For example, RED RICE SALAD, TOMATOES AND SWORDFISH or the one with Mussels, CHICKPEAS AND PRAWNS. You know I'm on a diet, but I don't want to give up the taste: this salad is perfect for those who have to pay attention to calories but love to eat well.

Ingredients, alternatives and advice

In this case I wanted to use the totans, but you can use squid that are a little’ less flavorful but softer. Pairing with green zucchini, romanesque or Sicilian are fine, and the beans (cannellini or borlotti, to you the choice), makes this rice salad a complete unique dish, light and tasty. Cooking the totans is very short, so do the courgettes, sauté in frying pan over high heat so that it remains crispy. Among the herbs I chose parsley and fresh mint. The trick, Obviously, to prepare this rice salad with totani and zucchini in no time is to use pre-cooked beans in a jar, so you don't have to cook the legumes. If you were a vegetarian, take a look at the freshest CEREAL SALAD WITH GRILLED ZUCCHINI.

As for rice, I have a fondness for black rice (Jewel, Artemis or Venus) in combination with the fish. But you can also use a brown rice or, if you want to give an aromatic touch to the dish, a basmati or jasmine rice. Beware of cooking rice: must be al dente and well cold before being seasoned. Let this fish rice salad rest for at least 2 hours in the fridge before enjoying it, so that tastes are perfectly founded. I guess you're almost all on vacation now.: I am, too, but I won't leave you without recipes. Good day and good August!


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  • 350 grams of black rice, red or wholemeal
  • 500 grams of totani or squid
  • 3-4 Roman or Sicilian green zucchini
  • 250 grams of borlotti beans or cannellini in a jar
  • salt and pepper, to taste
  • parsley and mint, to taste
  • extra virgin olive oil, to taste
  • a small piece of chili pepper (Optional)
  • two cloves of garlic
  • lemon juice, to taste


Rice salad, totans and zucchini

Boil the rice in salted water and drain it al dente. Place it in a large dish so that it cools quickly, then season it with a drizzle of extra virgin olive oil, cover with food foil and leave to rest in the refrigerator while you prepare the other ingredients for the salad. The rice will have to be very cold when you season it.

Clean the totans or squid (if you haven't bought them clean enough), cut the body of the totan into rings and divide the codines into small pieces.

Clean the zucchini eliminating the ends, then cut in half and quartered, finally in small and regular pieces. Finely chop mint and parsley.

Put a clove of garlic and extra virgin olive oil in a pan, brown the garlic and add the zucchini. Sauté them over a high heat for 4-5 minutes: they have to brown and cook just, remaining crispy. Season with the zucchini only at the end of cooking and add a little’ ground black pepper.

In the same pan where you skipped the courgettes, brown a clove of garlic and the small piece of chilli in extra virgin olive oil. Add the totans or squid and sauté over high heat. Merge a little’ chopped herbs and herbs: when the totans have changed color to pink, will be ready. Remember, In fact, that totans and squid need or very short cooking, as in this case, or very long cooking, best suited for recipes such as l’WET SQUID AND POTATOES.

Both courgettes and totani must be cold before being added to the rice. Drain the beans from the water in the jar and rinse them under water. Season with a drizzle of extra virgin olive oil, salt and pepper (always taste to check the flavor of what you are preparing. Put all the ingredients in a large bowl: rice, the zucchini, beans, totani. Stir carefully and add a little if necessary’ salt and pepper. Season with another little extra virgin olive oil (If necessary), some’ chopped mint and parsley and lemon juice to taste.

If like me you love the fresh scent of lemon, You can also add a little’ grated zest, if the lemon is obviously organic. Let the rice salad with totani and zucchini rest for at least two hours in the fridge before enjoying it. Bon appétit!

Rice salad with totani and zucchini
Rice salad with totani and zucchini

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