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.
Servings: 6
Calories: 343kcal
Ingredients
- 1 cup brown rice rinsed and drained (or about 3 cups pre-cooked rice)
- 1-15 ounce can kidney beans (about 1½ cups) rinsed and drained
- 1-15 ounce can corn drained (or use 1½ cups fresh or frozen defrosted)
- 1 cup cherry tomatoes quartered
- 1 avocado diced
- 3 Tablespoons lime juice
- 2 Tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- salt and pepper to taste
Optional add ins:
- chopped cilantro (optional)
- pickled jalapenos (optional)
- red or green onions (optional)
- sliced black olives (optional)
- your favorite vegetables (optional)
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.1 cup brown rice
- Add the cooled rice and all the remaining ingredients to a large salad bowl. Toss well to combine.1-15 ounce can kidney beans, 1-15 ounce can corn, 1 cup cherry tomatoes, 1 avocado, 3 Tablespoons lime juice, 2 Tablespoons extra virgin olive oil, ½ teaspoon ground cumin, ¼ teaspoon chili powder, salt and pepper, chopped cilantro, pickled jalapenos, red or green onions, sliced black olives, your favorite vegetables
- Refrigerate until ready to serve.
Notes
- This salad can be made ahead of time and refrigerated for up to 5 days.
- Make 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.
- 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
- 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
- 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
- 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
- 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
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
