Brown Rice Salad with Beans and Corn

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

5 from 6 votes

Brown Rice Salad with Beans and Corn

This easy brown rice salad combines kidney beans, corn, cherry tomatoes, and avocado with a zesty lime and cumin dressing. Start with leftover rice, and it’s ready in 20 minutes.

Prep Time20

Total Time20

Course: Salad, Side Dish

Cuisine: American, Southwestern-inspired

Diet: Vegan

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 338kcal

Author: Amy Katz

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)

US Customary - Metric

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

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