Brown Rice Salad Recipe

It’s easy to turn cold cooked brown rice into a delicious meal or side salad loaded with beans, herbs and spices, and your favorite vegetables. Try it with different flavor combinations to make it your own!

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Rice

Rice has always been a staple ingredient in my house. I love making it Mediterranean style, turning it into pilaf, or cooking it with Asian flavors.

But this grain is also delicious served cold in a salad. You can either cook up a batch and let it cool, or transform your leftovers into something new. Plus you can make all different variations of this dish with your favorite ingredients or whatever you have on hand.

This recipe started off as a Southwestern brown rice salad featuring kidney beans, corn, tomatoes, and avocado. But then I decided to create different variations inspired by the flavors of cuisines such as Mediterranean, Mexican, and Indian.

I’ve included these options for you to try, as well as a blueprint for creating your own recipe. You can enjoy any of them as a complete meal or as a side dish. It’s a great option for potlucks and backyard cookouts.

Shopping list

To make my original version of brown rice salad showcased in the photos, you will need the following ingredients:

• brown rice: You can use whatever variety you like, long-grain, medium-grain, or short-grain.
• kidney beans
• corn (canned, fresh, or frozen)
• cherry or grape tomatoes
• avocado
• lime juice
• olive oil
• ground cumin
• chili powder
• salt and pepper

Brown rice

While I usually use long-grain brown rice, basmati, or jasmine, any variety can be used including short and medium grains. You can even use a blend of different types together such as a wild rice blend.

However, you could use white rice if you prefer. But the wonderful thing about brown rice is it’s a whole grain. This makes it perfect as part of a vegan Mediterranean diet.

According to Healthline, “All white rice starts out as brown rice. A milling process removes the rice’s husk, bran, and germ. This process increases white rice’s shelf life but removes much of its nutrition, including fiber, vitamins, and minerals.”

Variations

While the ingredients shown in the recipe give this dish a Southwestern-inspired flavor, it’s easy to use the same method and turn it into a completely new recipe. Some of my favorite variations include Mediterranean, Mexican, and Indian.

Mediterranean

Combine the following ingredients in a large bowl and toss well to coat:

• approximately 3 cups cooked and cooled brown rice
• 1 can chickpeas (15 ounces) rinsed and drained
• 1 cup cherry or grape tomatoes. quartered
• 1 small cucumber, diced
• 1/2 cup red onion, diced
• 1 cup Kalamata olives, sliced
• 3 Tablespoons lemon juice
• 2 Tablespoons olive oil
• 1 teaspoon dried oregano
• salt and pepper, to taste

Mexican

Combine the following ingredients in a large bowl and toss well to coat:

• approximately 3 cups cooked and cooled brown rice
• 1 can pinto beans (15 ounces) rinsed and drained
• 1 cup cherry or grape tomatoes. quartered
• 1 avocado, diced
• 1/2 cup red onion, diced
• 1 cup cilantro, chopped
• 3 Tablespoons lime juice
• 2 Tablespoons olive oil
• 1/2 teaspoon dried cumin
• 1/2 teaspoon chili powder
• salt and pepper, to taste

Indian

Combine the following ingredients in a large bowl and toss well to coat:

• approximately 3 cups cooked and cooled brown rice
• 1 can chickpeas (15 ounces) rinsed and drained
• 1 cup frozen peas, defrosted
• 1 cup cauliflower, chopped
• 1/2 cup onion, diced
• 1 cup cilantro, chopped
• 3 Tablespoons lemon juice
• 2 Tablespoons olive oil
• 1 teaspoon curry powder
• salt and pepper, to taste

Create your own

Combine the following ingredients in a large bowl and toss well to coat:

• approximately 3 cups cooked and cooled brown rice
• 1 can beans or legumes (15 ounces)
• 2-3 cups vegetables
• 3 Tablespoons lemon juice, lime juice, or vinegar
• 2 Tablespoons olive oil
• fresh or dried herbs
• salt and pepper, to taste

Tips

• This salad can be made ahead of time and refrigerated for up to 5 days.
• Try making the rice in advance to allow it time to cool in the refrigerator. Or start with about 3 cups leftover rice.
• To quickly cool hot rice, spread it out in an even layer on a large baking sheet.
• To prepare brown rice in an Instant Pot electric pressure cooker, add the rinsed and drained rice to the pot along with 1½  cups water. Lock the lid on and cook for 22 minutes at high pressure. Allow the pressure to release naturally.

Grain salads

Rice isn’t the only grain that works well in cold salads. Millet salad is wonderful favored with oranges and basil. And I love making tabbouleh with quinoa.

And be sure to check out my best-selling Vegan Mix & Match Salads eBook Cookbook!

And for even more delicious vegan recipes, join the Insider List and receive a FREE recipe ebook! You can also follow along on Facebook, Instagram, and Pinterest, and join the Vegan Mediterranean Diet Recipes Facebook Group.

If you love this recipe, please give it 5 stars! ★★★★★

📋 Recipe

This recipe was originally published 3/12/2018. It was updated for improved user experience.