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    Home » Recipes » Vegan Salad Recipes

    Brown Rice Salad Recipe

    By: Amy Katz · Published: Apr 7, 2020 · Last modified: Apr 7, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free, vegan

    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!

    Close up of bowl of Southwestern brown rice salad with corn, kidney beans, tomatoes, and avocado
    Jump to:
    • Rice
    • Shopping list
    • Brown rice
    • Variations
    • Tips
    • Grain salads
    • 📋 Recipe
    • 💬 Comments

    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 barbecues.

    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."

    Overhead of bowls of salad with purple and green napkins

    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

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

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

    📋 Recipe

    Overhead of bowl of brown rice salad with kidney beans, avocado, corn, and tomatoes

    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.
    5 from 8 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Salad, Side Dish
    Cuisine: American, Fusion
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 343kcal
    Author: Amy Katz

    Ingredients

    • 1 cup brown rice, rinsed and drained (or about 3 cups pre-cooked rice)
    • 1 can kidney beans, (15 ounces) rinsed and drained (1½ cups)
    • 1 can corn, (15 ounces) drained (or use 1½ cups fresh or frozen defrosted)
    • 1 cup cherry tomatoes, quartered
    • 1 avocado, diced
    • 3 Tablespoons lime juice
    • 2 Tablespoons olive oil
    • ½ teaspoon ground cumin
    • ¼ teaspoon chili powder
    • salt & pepper, to taste

    Optional add ins:

    • chopped cilantro
    • pickled jalapenos
    • red or green onions
    • sliced black olives
    • your favorite vegetables
    US Customary - Metric
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    Instructions

    • Cook the rice according to the package directions. Spread out on a large baking sheet to allow it to cool before continuing with the recipe.
    • Add the cooled rice and all the remaining ingredients to a large salad bowl. Toss well to combine. 
    • Refrigerate until ready to serve. 

    Notes

    • 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 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.
    • While I usually use long-grain brown rice, basmati or jasmine, any variety can be used including short and medium grains or a blend.
    To make this recipe with Mediterranean-inspired flavors, combine the following ingredients and toss well:
    • 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
    To make this recipe with Mexican-inspired flavors, combine the following ingredients and toss well:
    • 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
    To make this recipe with Mexican-inspired flavors, combine the following ingredients and toss well:
    • 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
    To make this recipe with Indian-inspired flavors, combine the following ingredients and toss well:
    • 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
    To make your own version of this recipe, choose your ingredients and toss well:
    • 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
     
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    Nutrition

    Calories: 343kcal | Carbohydrates: 54g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 202mg | Potassium: 656mg | Fiber: 9g | Sugar: 5g | Vitamin A: 375IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 2mg

    Nutritional information is an estimation only.

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

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made this
    1. Barbara

      August 15, 2021 at 1:31 pm

      5 stars
      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!

      Reply
      • Amy Katz

        August 16, 2021 at 9:50 am

        Love your variation, Barbara!

        Reply
    2. Stephanie

      August 05, 2021 at 7:04 pm

      5 stars
      Made the Mediterranean version tonight! Absolutely delicious. I believe leftovers tomorrow will be even better! Thank you for
      another fabulous recipe, Amy! 🌴

      Reply
      • Amy Katz

        August 05, 2021 at 7:36 pm

        Great choice, Stephanie! I'm happy you enjoyed it.

        Reply
    3. Tina Forrestel

      August 05, 2021 at 3:28 pm

      5 stars
      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!

      Reply
      • Amy Katz

        August 05, 2021 at 3:57 pm

        That's fantastic, Tina! So glad you enjoyed it.

        Reply
    4. Alexis

      December 29, 2020 at 6:34 pm

      5 stars
      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!

      Reply
      • Amy Katz

        December 30, 2020 at 11:43 am

        I'm so glad you enjoyed it, Alexis! And nachos sound like the perfect pairing.

        Reply
    5. Wanda

      November 13, 2019 at 12:24 pm

      5 stars
      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

      Reply
      • Amy Katz

        November 13, 2019 at 12:26 pm

        That's fantastic, Wanda! I love that you added in some greens, too!

        Reply
    6. Erin Rosenfeld

      October 10, 2018 at 4:54 pm

      5 stars
      Super easy to make and turned out delicious!

      Reply
      • Amy

        October 11, 2018 at 7:54 am

        Thank you, Erin!

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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