This easy brown rice salad combines kidney beans, corn, cherry tomatoes, and avocado with a simple lime and cumin dressing. Start with leftover rice, and this colorful lettuce-free vegan salad is ready to serve in about 20 minutes.
Once the rice is cooked and cooled, no additional cooking is needed. You can follow the recipe as written or use the ingredients you have on hand to make it your own.
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I found this recipe and luckily had all the ingredients on hand. Turned out delicious, it's so easy and pretty as well.
I also tossed in 2-3 cups of chopped mixed spring greens just because they were n hand and wanted to use them. Turned out tasty as well
- Wanda
Ingredients
- Brown rice: Start with about 3 cups cooked and cooled brown rice. Long-grain brown rice, brown basmati, and brown jasmine rice all work well, but you can use any variety you enjoy.
- Kidney beans: Canned kidney beans make the salad quick to prepare while adding a hearty texture. Black beans or pinto beans can be substituted.
- Corn: Use canned corn or thawed frozen corn. When fresh corn is in season, cooked kernels cut from the cob are another good option.
- Cherry tomatoes: Quartering them distributes their flavor throughout the salad. Grape tomatoes can be used instead.
- Avocado: Add it after tossing the other ingredients so the pieces keep their shape. When preparing the salad in advance, wait to add the avocado until shortly before serving.
- Lime dressing: Fresh lime juice, extra virgin olive oil, ground cumin, and chili powder form a light dressing with Southwestern-inspired flavors.
- Optional additions: Chopped cilantro, diced red onion, sliced green onions, pickled jalapeños, and sliced black olives all work well.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make brown rice salad
- Add the cooled brown rice, kidney beans, corn, and cherry tomatoes to a large salad bowl.
- In a small bowl or jar, combine the lime juice, olive oil, cumin, chili powder, salt, and pepper. Pour the dressing over the rice mixture and toss until everything is evenly coated.
- Gently fold in the avocado and any optional add-ins. Serve immediately, or refrigerate without the avocado and add it shortly before serving.
Mediterranean-inspired variation
Combine 3 cups cooked and cooled brown rice with 1 15-ounce can chickpeas, rinsed and drained, 1 cup quartered cherry tomatoes, 1 small cucumber, diced, ½ cup diced red onion, and 1 cup sliced Kalamata olives. Dress it with 3 Tablespoons lemon juice, 2 Tablespoons olive oil, 1 teaspoon dried oregano, and salt and pepper, to taste.
Amy's tips
Prepare the rice in advance and refrigerate it until you're ready to make the salad. Leftover rice is perfect for this recipe.
To cool freshly cooked rice more quickly, spread it out in an even layer on a large rimmed baking sheet and refrigerate.
For a warm way to use cooked and cooled rice, try my spicy mango fried rice with sweet mango, bell pepper, peas, and peanuts.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Brown Rice Salad with Beans and Corn
Ingredients
- 3 cups cooked and cooled brown rice
- 1 15-ounce can kidney beans, (1½ cups), rinsed and drained
- 1 15-ounce can corn, (1½ cups), drained (or thawed frozen corn)
- 1 cup cherry or grape tomatoes, quartered
- 3 Tablespoons lime juice
- 2 Tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- salt and pepper, to taste
- 1 avocado, diced
- add-ins such as chopped fresh cilantro, diced red onion, sliced green onions, pickled jalapeño slices, or sliced black olives, (optional)
Instructions
- Place the cooled brown rice, kidney beans, corn, and cherry tomatoes in a large salad bowl.3 cups cooked and cooled brown rice, 1 15-ounce can kidney beans, 1 15-ounce can corn, 1 cup cherry or grape tomatoes
- In a small bowl or jar, combine the lime juice, olive oil, cumin, chili powder, salt, and pepper. Pour the dressing over the rice mixture and toss well to coat.3 Tablespoons lime juice, 2 Tablespoons extra virgin olive oil, ½ teaspoon ground cumin, ¼ teaspoon chili powder, salt and pepper
- Gently fold in the avocado and any optional add-ins. Serve immediately. When making the salad in advance, refrigerate it without the avocado, then add the avocado shortly before serving.1 avocado, add-ins such as chopped fresh cilantro, diced red onion, sliced green onions, pickled jalapeño slices, or sliced black olives
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Notes
- One cup of uncooked brown rice yields approximately 3 cups cooked. Prepare it according to the package directions, then allow it to cool completely.
- To cool freshly cooked rice more quickly, spread it in an even layer on a large baking sheet before refrigerating.
- Brown basmati, brown jasmine, short-grain brown rice, white rice, or a wild rice blend can be used.
- Black beans or pinto beans can be substituted for the kidney beans.
- When making the salad in advance, leave out the avocado and add it shortly before serving.
- Refrigerate leftovers in an airtight container and enjoy them within 4 days of cooking the rice. Freezing is not recommended.
Nutrition
Nutritional information is an estimation.
Barbara says
I made the Mediterranean version, it was delicious. I made it again but used black beans and added a little cumin and asparagus. It was fantastic. Thanks for the great recipe!
Amy Katz says
Love your variation, Barbara!
Stephanie says
Made the Mediterranean version tonight! Absolutely delicious. I believe leftovers tomorrow will be even better! Thank you for
another fabulous recipe, Amy! 🌴
Amy Katz says
Great choice, Stephanie! I'm happy you enjoyed it.
Tina Forrestel says
Just so happened that I had so much brown rice leftover from my girl's weekend when I got this recipe in my inbox! It was perfect! I had all the ingredients in my pantry and in my frig. It was quick and easy. No cooking in this hot heat and the salad is so filling! This is definitely going to be one of my favorite go-to salads. I love that you included all the different variations for this recipe and how it inspires me to just create one of my own. Thank you, Amy!
Amy Katz says
That's fantastic, Tina! So glad you enjoyed it.
Alexis says
Holy Cow! This recipe is seriously fantastic! 🙌🏼 So simple and easy, but super yum!!! I paired it with a side of chips and vegan nacho cheese. The cumin and lime gave it that Latin flavor that called for some healthier nachos! Thanks for another delicious recipe!
Amy Katz says
I'm so glad you enjoyed it, Alexis! And nachos sound like the perfect pairing.
Wanda says
I found this recipe and luckily had all the ingredients on hand. Turned out delicious, it’s so easy and pretty as well.
I also tossed in 2-3 cups of chopped mixed spring greens just because they were n hand and wanted to use them. Turned out tasty as well
Amy Katz says
That's fantastic, Wanda! I love that you added in some greens, too!
Erin Rosenfeld says
Super easy to make and turned out delicious!
Amy says
Thank you, Erin!