Southwest Brown Rice Salad
Utilize perfectly cooked, nutty brown rice in this hearty Southwest Brown Rice Salad! It’s packed with black beans, crisp veggies and it’s tossed in a zesty chili lime dressing. It’s a great way to use leftover rice and it’s perfect for meal prep lunch or dinner!
When it comes to summer side dishes, potato salad and pasta salad always please a crowd, but this Southwest Brown Rice Salad is certain to add an extra level of excitement to the party.
Like my wild rice salad and black rice salad recipes, it’s hearty, packed with flavor and textures, and it may be prepared entirely in advance.
This is the perfect way to utilize sweet summer corn and bell peppers, and the best part is that you can incorporate any type of produce that you have on hand.
If you love Southwest flavors, you’ll simply adore this salad. It’s one of the best rice salads for summer!
Why you’ll love this recipe:
- This Southwest brown rice salad recipe is hearty, satisfying and packed with flavor.
- It’s very versatile as a vegan main dish, or serve as a side dish with your favorite protein.
- It can be prepped entirely in advance so it’s great for meal prep lunch or dinner.
- It’s gluten-free, vegan and may be made Low FODMAP by omitting the onion and garlic.
Recipe ingredients
There are quite a few ingredients in this Southwest brown rice salad, but you can easily utilize leftover cooked brown rice, whatever veggies you have on hand or your favorite store bought dressing!
Ingredient notes
- Brown rice. Use cooked brown rice that is just barely warm or room temperature. Prepare 1 cup of your favorite variety of brown rice according to package instructions, or make a batch of my Instant Pot brown rice.
- Black beans. Use 15 ounces of canned black beans or 1 1/2 cups of Instant Pot black beans.
- Bell pepper. I’ve used red and green bell pepper for color and flavor, but you can use any variety. Sub with roasted red peppers or cherry tomatoes if you don’t have any on hand.
- Corn. Use cooked fresh or frozen corn. My air fryer corn on the cob or grilled corn on the cob work perfectly for this recipe!
- Red onion. Sub with green onions, your favorite variety of onion, or omit to make this recipe Low FODMAP.
- Jalapeño. Make sure to remove the seeds and white inner membrane to control the level of spiciness. Sub with poblano pepper or your favorite variety of chili pepper, or omit entirely if you don’t have any on hand.
- Cilantro. Freshly chopped cilantro adds a ton of flavor and freshness. If you’re not a fan, sub with Italian flat leaf parsley or your favorite fresh herbs.
- Avocado. For best results, do not add the avocado until just before serving as it will discolor from oxidation.
- Dressing. The chili lime dressing is packed with fresh lime and warm spice flavor. It can be prepared up to a few days in advance as well. It may be substituted with your favorite store bought dressing if desired.
How to make this brown rice salad recipe
This brown rice salad is extremely easy to make and can easily incorporate leftover brown rice! The dressing and veggies may also be prepped a day or two in advance.
Pro tip: Use cooked brown rice that is just barely warm or room temperature. Prepare 1 cup of your favorite variety of brown rice according to package instructions, or make a batch of my Instant Pot brown rice.
See the recipe card below for full instructions.
- Place all of the dressing ingredients in a jar, secure the lid and shake until emulsified.
- Place the brown rice, black beans, veggies and cilantro in a large bowl and toss with enough dressing to coat. Serve topped with avocado.
FAQs
This brown rice salad is packed with fiber, fresh veggies and a chili lime dressing made with heart healthy olive oil. The salad is high in carbohydrates, however, so if you’re watching your carbs be sure to consult your doctor to find out if this recipe is right for you.
For best results, serve brown rice salad at room temperature. For leftovers, reheat in the microwave just until warm (about 40 seconds or so) with an extra drizzle of dressing and toss to coat. Top with avocado and serve!
The brown rice may be prepared in advance, or you can use leftover brown rice. Simply heat the rice until it’s slightly warm (not hot).
The dressing and veggies may also be prepped up to a few days in advance to make salad assembly even quicker.
The entire brown rice salad may be assembled up to a few hours in advance as well. Top with sliced avocado right before serving and enjoy.
Serving suggestions
This brown rice salad recipe is incredibly versatile as a main dish or side dish, and can be customized to include your favorite veggies, protein, cheese or dressing.
- It’s great served as-is for a vegan main dish or meal prep lunch or dinner.
- Add your favorite grated cheese, feta cheese or cotija cheese for added flavor.
- Serve as a side dish with grilled bbq chicken or grilled pork tenderloin for your next barbecue.
- Serve with air fryer chicken breast or air fryer pork chops for a quick and easy weeknight dinner.
- Toss with Instant Pot shredded chicken or leftover roast chicken for meal prep lunch.
- Sub the veggies with cherry tomatoes, zucchini or whatever you have on hand.
Recipe notes
- Pro tip: Use cooked brown rice that is just barely warm or room temperature. Prepare 1 cup of your favorite variety of brown rice according to package instructions, or make a batch of my Instant Pot brown rice.
- For best results, do not add avocado until just before serving.
- This dish is great for meal prep, but it’s important to note that the rice will become a bit dry over time. Simply toss with extra dressing and enjoy!
- Store brown rice salad in an air tight container for up to 5 days. Reheat gently and drizzle over a bit more dressing to serve.
More rice recipes you’ll love:
- Chickpea rice casserole
- Cilantro lime rice
- Coconut rice
- Garlic butter rice by Cooking Classy
- Instant pot chicken and rice
- Italian stuffed peppers
- Mexican rice
- Stuffed poblano peppers
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Southwest Brown Rice Salad
Ingredients
- 3 cups cooked brown rice room temperature; see notes
- 15 ounces black beans rinsed and drained
- 1 cup corn fresh or frozen
- 1 small red bell pepper seeded and chopped
- 1 small green bell pepper seeded and chopped
- 1/2 red onion chopped fine
- 1 jalapeño seeded and chopped; sub with your favorite chili pepper
- 1/2 cup freshly chopped cilantro
- 1 large avocado pitted and sliced or diced; for serving
- lime wedges, for serving optional
For the dressing:
- 1/2 cup olive oil
- 1/4 cup fresh lime juice about 2 large limes
- 2 teaspoons honey
- 1 clove garlic minced
- 3/4 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt plus more to taste
- 1/8 teaspoon black pepper plus more to taste
Instructions
Prepare the dressing:
- Prepare the dressing. Place the olive oil, lime juice, garlic, honey, smoked paprika, chili powder, cumin, salt and pepper in a small jar. Secure the lid and shake vigorously until emulsified. Taste and adjust the seasoning as necessary.1/2 cup olive oil, 1/4 cup fresh lime juice, 2 teaspoons honey, 1 clove garlic, 3/4 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, 1/8 teaspoon black pepper
Assemble the salad:
- Place the room temperature brown rice, black beans, corn, bell peppers, red onion, jalapeño and cilantro in a large bowl. Toss with enough dressing to coat (you may not need it all). Top the salad with the avocado just before serving. Enjoy!3 cups cooked brown rice, 15 ounces black beans, 1 cup corn, 1 small red bell pepper, 1 small green bell pepper, 1/2 red onion, 1 jalapeño, 1/2 cup freshly chopped cilantro, 1 large avocado, lime wedges, for serving
Notes
- Pro tip: Use cooked brown rice that is just barely warm or room temperature. Prepare 1 cup of your favorite variety of brown rice according to package instructions, or make a batch of my Instant Pot brown rice.
- For best results, do not add avocado until just before serving.
- This dish is great for meal prep, but it’s important to note that the rice will become a bit dry over time. Simply toss with extra dressing and enjoy!
- Customize this brown rice salad with your favorite veggies, cheese or protein!
- Store brown rice salad in an air tight container for 3-5 days. Reheat gently and drizzle over a bit more dressing to serve.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
