Brown Rice Salad Recipe (2024)

5 from 10 votes

Rice has always been a staple ingredient in my house. I love making it all different ways like turmeric yellow rice, chickpea rice pilaf, or coconut rice.

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 vegan barbecues.

Why you'll love this recipe

• It's a delicious way to use leftover cooked rice.
• You can customize it with whatever flavors you like and the ingredients you have on hand.
• It's perfect for quick low-waste meals.

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."

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

• 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.

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

• Vegan Greek Salad
• Vegan Tuna Salad
• 25 Sensational Salads Without Lettuce
• Sourdough Panzanella Bread Salad

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