This Rice Salad is a fresh, vibrant, and satisfying dish that’s perfect for picnics, meal prep, or light lunches. It combines fluffy rice with colorful vegetables, herbs, and a zesty dressing that brings everything together beautifully. Whether I serve it cold or at room temperature, it’s always refreshing and full of flavor.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly versatile, easy to prepare, and perfect for making ahead. It’s naturally gluten-free, and I can keep it vegan by using a simple olive oil–based dressing. It’s also a great way to use leftover rice. I often mix in whatever fresh veggies and herbs I have on hand, so it never gets boring. Plus, it travels well, making it ideal for work lunches or outdoor gatherings.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cooked rice (white, brown, or wild rice)
- Cherry tomatoes (halved)
- Cucumber (diced)
- Bell pepper (any color, chopped)
- Red onion (finely chopped)
- Cooked chickpeas or black beans (optional for protein)
- Fresh parsley or cilantro
- Olive oil
- Lemon juice or vinegar
- Garlic (minced)
- Salt and pepper
- Dijon mustard or maple syrup (optional, for added flavor)
directions
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I start with cooled, cooked rice. Freshly cooked rice can work, but I prefer chilled rice so the grains stay fluffy and separate.
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In a large mixing bowl, I combine the rice with chopped vegetables, herbs, and beans if I’m using them.
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In a small bowl or jar, I whisk together olive oil, lemon juice, garlic, salt, pepper, and a little mustard or maple syrup for balance.
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I pour the dressing over the rice mixture and toss everything gently until well coated.
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I let it sit for at least 10–15 minutes to allow the flavors to meld before serving.
Servings and timing
This recipe serves 4 to 6 people as a side dish or 2 to 3 as a main. Prep time is just 15 minutes, especially if the rice is already cooked. No cooking is required unless I want to make fresh rice on the spot.
Variations
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I sometimes swap chickpeas for grilled tofu or lentils to boost protein.
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Adding olives, sun-dried tomatoes, or capers gives it a Mediterranean twist.
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For an Asian-style version, I use sesame oil, soy sauce, and green onions instead of the lemon vinaigrette.
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I love making it spicy by adding diced jalapeños or a sprinkle of chili flakes.
storage/reheating
I store rice salad in an airtight container in the fridge for up to 4 days. It’s best served cold or at room temperature, so I don’t usually reheat it. If the rice starts to dry out, I just drizzle in a little extra olive oil or lemon juice before serving.
FAQs
Can I use freshly cooked rice?
Yes, but I like to let it cool slightly or chill it to keep the texture light and avoid clumping.
Is this salad good for meal prep?
Definitely. It holds up well in the fridge and even tastes better after sitting for a few hours as the flavors deepen.
Can I use frozen vegetables?
Yes, I thaw and drain them before mixing in. It’s a convenient shortcut, especially for corn or peas.
How do I make it more filling?
I add beans, tofu, tempeh, or a handful of nuts or seeds for extra protein and crunch.
Can I make this oil-free?
Yes, I replace the oil with more lemon juice or a bit of aquafaba (chickpea water) for a lighter, oil-free version.
Conclusion
This Rice Salad is my go-to when I want something fresh, fast, and flexible. It’s the perfect dish for clearing out the fridge while still tasting amazing. Whether I’m feeding a crowd, prepping lunches, or needing a quick side, this recipe never fails to deliver. It’s healthy, colorful, and bursting with flavor—everything I want in a salad.
Print
Rice Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: Serves 4–6 as a side or 2–3 as a main
- Category: Salad, Side Dish, Main Course
- Method: No-Cook, Meal Prep
- Cuisine: Mediterranean-Inspired, Global
- Diet: Vegan
Description
This Rice Salad is a vibrant, wholesome dish made with fluffy rice, fresh veggies, herbs, and a zesty dressing. Naturally gluten-free and easily vegan, it’s perfect for meal prep, picnics, or light lunches. Quick to make and endlessly customizable, this refreshing salad is bursting with flavor and ideal for warm weather or anytime you need a simple, satisfying meal.
Ingredients
- 2½–3 cups cooked rice (white, brown, or wild)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, chopped (any color)
- ¼ cup red onion, finely chopped
- ½–1 cup cooked chickpeas or black beans (optional)
- ¼ cup chopped fresh parsley or cilantro
- 3 tablespoons olive oil
- 2 tablespoons lemon juice or vinegar
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1 teaspoon Dijon mustard or maple syrup (optional, for flavor balance)
Instructions
- If using freshly cooked rice, allow it to cool completely for best texture.
- In a large bowl, combine rice, tomatoes, cucumber, bell pepper, red onion, chickpeas (if using), and fresh herbs.
- In a separate bowl or jar, whisk together olive oil, lemon juice, garlic, salt, pepper, and Dijon mustard or maple syrup (if using).
- Pour the dressing over the rice mixture and toss gently to coat evenly.
- Let the salad rest for 10–15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- Swap chickpeas with grilled tofu or lentils for more protein.
- Add sun-dried tomatoes, olives, or capers for a Mediterranean flair.
- Use sesame oil and soy sauce for an Asian-style variation.
- Add chili flakes or jalapeños for heat.
- To make it oil-free, use extra lemon juice or aquafaba in the dressing.
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