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 this vegan Brown Rice Salad with different flavor combinations to make it your own in only 20 minutes!

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Ingredients

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

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
• ½ 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
• ½ cup red onion, diced
• 1 cup cilantro, chopped
• 3 Tablespoons lime juice
• 2 Tablespoons olive oil
• ½ teaspoon dried cumin
• ½ 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
• ½ 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

Amy's 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.

More vegan 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-style herby quinoa salad.

And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

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

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