Here are some quick and easy cold rice salads. These simple rice recipes are all vegetarian friendly and those that are vegan are noted. These are great recipes to use with any leftover rice you may have on hand and make perfect summer salads quickly and easily 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.
Each recipe make 2 to 3 servings. ________________________________________________________
* To speed up preparation, cook rice ahead of time and allow to cool before adding the remainder of ingredients to these cold rice salads.
* Salt and pepper are not listed but may be added as desired to your own taste.
* Simply toss all the ingredients for each of these cold rice salads together in a bowl, cover, and chill in the refrigerator until you are ready to serve.
Combine in a bowl and mix well: • 2 cups cooked and cooled basmati rice • 1 tomato (diced) • 1 yellow bell pepper (seeded and diced) • 2 slices vegetarian bacon (cooked and crumbled) • 1 tablespoon toasted sesame oil • 1 to 2 tablespoons of brown rice vinegar
To serve: Serve salad on a bed of shredded cabbage with a few chopped peanuts sprinkled over the top of each salad.
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.
Combine in a bowl and mix well: • 2 cups cooked and cooled brown rice • 1 cup asparagus (one-inch pieces lightly steamed and cooled) • 1/2 cup packaged baked tofu of your choosing (cubed) • fresh grated parmesan cheese (to taste) • 1 tablespoon prepared mustard • 1/2 cup mayonnaise
To serve: Take some green or red leaf lettuce and scoop this cold rice salad into the leaves fold over and make a salad wrap and add a bowl of melon cubes on the side.
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 (make sure the tapenade is vegetarian friendly) • 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.
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.
Combine in a bowl and mix well: • 2 cups cooked and cooled basmati rice • 1 cup canned black beans (rinsed and drained) • 1/2 cup shredded carrots • 1/2 cup green beans (cut into one-inch lengths, steamed, and cooled) • 1 to 2 tablespoons mango chutney (or to taste)
To serve: Serve salad on a bed of lettuce and watercress.
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.
Combine in a bowl and mix well: • 2 cups cooked and cooled white rice • 3/4 cup broccoli slaw • 1/4 cup jicama (peeled and diced) • 1 large scallion (thinly sliced) • 1 teaspoon grated ginger • peanut sauce (to taste)
To serve: Serve salad on a bed of baby bok choy leaves (raw or lightly steamed and chilled).
Combine in a bowl and mix well: • 2 cups cooked and cooled brown rice • 1/2 cup canned garbanzo beans (rinsed and drained) • 1/2 cup canned fire-roasted tomatoes (drained and diced) • 1/4 cup crumbled goat cheese • 4 cups baby spinach leaves
To serve: Serve salad on plates or in bowls with baked tortilla chips on the side.
Combine in a bowl and mix well: • 2 cups cooked and cooled brown rice • 1/2 cup sliced Portobello mushrooms • 1/2 cup celery (medium dice) • 1/4 cup canned, sliced and drained water chestnuts • 1 tablespoon chopped walnuts • 2 tablespoons olive oil (or to taste) • 3 tablespoons red wine vinegar (or to taste)
To serve: Serve salad on a bed of grated chayote squash, grated apple, and shredded red cabbage.
Combine in a bowl and mix well: • 2 cups cooked and cooled jasmine rice • 1 pear (core and cut into chunks) • 1/2 cup crumbled blue cheese • 1 tablespoon sliced almonds • a sprinkle of cinnamon
To serve: Serve salad a bed of arugula and romaine lettuce leaves.
Combine in a bowl and mix well: • 2 cups cooked and cooled jasmine rice • 1/2 cup canned (in juice) mandarin orange segments (drained – reserve juice) • 1/2 cup cucumber (diced) • 1 tablespoon capers (rinsed and drained) • 1 tablespoon fresh mint (minced) • reserved juice from oranges (to taste)
To serve: Serve rice salad on a bed of mixed salad greens.
Combine in a bowl and mix well: • 2 cups cooked and cooled brown rice • 1 cup shredded cabbage • 1 Granny Smith apple (cored and cut into chunks) • 1 tablespoon raisins • 1 tablespoon fresh lime juice (or to taste) • 2 tablespoons olive oil (or to taste)
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 rice salad in bowls or on plates.
Simple to prepare, flavorful, and healthy, these cold rice salads make great summer meals.
