We have rice salad quite a lot, usually more often in the summer, but if I have cooked more rice than we need, then I might use the surplus to make a simple rice salad.
I have found I prefer basmati rice over long grain rice for a rice salad, but either will do.
My usual additions are sweetcorn, diced peppers, diced onions, peas, mushrooms, spring onions and courgette.
I use to dress my rice salads with mayonnaise, now I use a little olive oil, white wine vinegar and season with salt and pepper.