Here are some quick and easy cold rice salads. These are great recipes to use with any leftover rice you may have on hand and make perfect summer salads and meals and because of their easy preparation you will be in and out of the kitchen in no time.
Enjoy these simple cold rice salad recipes anytime. They are a great addition to a healthy diet and create quick and flavorful rice dishes in minutes.
Avocado Tomato Rice Salad
Makes 2 to 3 servings
Combine in a bowl and mix well:
• 2 cups cooked and cooled wild rice
• 1/2 cup sliced water chestnuts
• 1/2 cup avocado (cubed)
• 1 scallion (thinly sliced)
• 1/4 cup sun-dried tomatoes (in oil, drained and chopped)
• A drizzle of red wine vinegar (to taste)
To serve: Serve salad on a bed of romaine lettuce leaves.
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Artichoke Wild Rice Salad
Makes 2 to 3 servings
Combine in a bowl and mix well:
• 2 cups cooked and cooled wild rice
• 1/2 cup marinated artichoke hearts (drained and chopped)
• 3/4 cup sweet red peppers (diced)
• 1/4 cup jarred, pickled peperoncini peppers (drained and chopped)
• 2 tablespoon pine nuts
• 1 to 2 tablespoons olive tapenade
• 2 tablespoons fresh squeezed lemon juice
• 1 tablespoon of liquid from the artichoke hearts (or as desired)
To serve: Serve this cold rice salad on a bed of fresh spinach leaves.
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Egg and Rice Salad
Makes 2 to 3 servings
Here’s a different take on egg salad but it is really delicious and filling.
Combine in a bowl and mix well:
• 2 cups cooked and cooled brown rice
• 1 hard-boiled egg (chopped)
• 1/2 cup celery (diced)
• a few dill pickle slices (chopped)
• 1/4 cup plain yogurt
• 1/4 cup mayonnaise
• 1 tablespoon fresh dill (chopped)
To serve: Try serving this cold rice salad over some steamed and chilled asparagus spears dressed with some fresh squeezed lemon juice.
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Mexican Brown Rice Salad
Makes 2 to 3 servings
Combine in a bowl and mix well:
• 2 cups cooked and cooled brown rice
• 1/2 cup roasted red peppers (roughly chopped)
• 1/4 cup pitted black olives (chopped)
• bottled jalapeno slices (to taste) (chopped )
• 2 tablespoons fresh cilantro (roughly chopped)
• 1/2 cup salsa
• 1/4 cup sour cream
To serve: For each serving, place salad greens on a plate, then place the salad on the greens and finally take some baked tortilla chips and tuck them under the salad greens all around the edge of the plate. Finally, crumble a couple more chips and sprinkle over the top of each salad serving.
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Summer Basmati Rice Salad
Makes 2 to 3 servings
Combine in a bowl and mix well:
• 2 cups cooked and cooled brown basmati rice
• 1/2 cup canned cannellini beans (rinsed and drained)
• 1/2 cup snow peas (raw or lightly steamed)
• 1/2 cup sweet red pepper (medium dice)
• 1/4 cup black pitted olives (sliced)
• 4 cups baby spinach leaves
• 2 tablespoons olive oil (or to taste)
• 1 tablespoon balsamic vinegar (or to taste)
To serve: Serve this cold salad in bowls or on plates.
