Are you looking for a refreshing twist on traditional salads? Look no further! In this article, we’ll dive into 18 deliciously simple rice salad recipes that are perfect for hot summer days, potlucks, or just a quick and easy lunch. From Mediterranean-inspired flavors to spicy Asian-style dishes, these rice salads are sure to satisfy your cravings.
From classic pairings like feta and olives to bold combinations featuring mango and lime, we’ve got you covered with a diverse range of recipes that showcase the versatility of rice as a base ingredient. Whether you’re in the mood for something light and herbaceous or rich and spicy, there’s a rice salad recipe on this list that’s sure to hit the spot.
Mediterranean Rice Salad with Feta and Olives
A flavorful and healthy salad that combines the warm, nutty flavor of rice with the salty tanginess of feta and the brininess of olives.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the cooked rice, feta cheese, olives, and parsley.
2. Drizzle the olive oil and lemon juice over the mixture, and toss to coat.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 5 minutes
Asian-Inspired Ginger Sesame Rice Salad
Elevate your rice salad game with this flavorful Asian-inspired recipe, bursting with ginger, sesame, and savory notes.
Ingredients:
– 2 cups cooked Japanese-style short-grain rice (or regular white/brown rice)
– 1/4 cup toasted sesame seeds
– 1/4 cup thinly sliced fresh ginger
– 1/4 cup chopped scallions (green onions)
– 1/4 cup diced red bell pepper
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine cooked rice, toasted sesame seeds, sliced ginger, scallions, and red bell pepper.
2. In a small bowl, whisk together soy sauce, rice vinegar, and honey until well combined.
3. Pour the dressing over the rice mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve at room temperature or chilled.
Cooking Time: 10-15 minutes (prep + cooking)
Spicy Mango and Lime Rice Salad
Add a pop of color and flavor to your meal with this refreshing Spicy Mango and Lime Rice Salad. The perfect blend of sweet, tangy, and spicy flavors.
Ingredients:
– 1 cup cooked white rice
– 1 ripe mango, diced
– 1/2 cup red bell pepper, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup fresh lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine cooked rice, mango, red bell pepper, and jalapeño pepper.
2. Squeeze lime juice over the mixture and toss to coat.
3. Drizzle olive oil over the salad and season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 5 minutes
Greek Lemon Herb Rice Salad
A refreshing and flavorful side dish perfect for any occasion, this Greek-inspired rice salad combines the brightness of lemon with the subtlety of fresh herbs. A simple yet impressive addition to your next meal or gathering.
Ingredients:
– 1 cup cooked white rice (cooled)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– Salt and pepper to taste
– 1/4 teaspoon paprika
Instructions:
1. In a large bowl, combine cooked rice, lemon juice, olive oil, garlic, parsley, dill, salt, pepper, and paprika.
2. Toss until the rice is well coated with the herb mixture.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled or at room temperature.
Cooking Time: 5-10 minutes (prep), 30 minutes (refrigeration)
Tex-Mex Black Bean and Corn Rice Salad
A flavorful and refreshing salad that combines the warmth of Tex-Mex spices with the comfort of a rice bowl.
Ingredients:
– 1 cup cooked white rice
– 1 cup canned black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a large bowl, combine cooked rice, black beans, corn kernels, and diced red bell pepper.
2. In a small bowl, whisk together lime juice, cumin, salt, and pepper.
3. Pour the dressing over the rice mixture and toss to combine.
4. Stir in chopped cilantro and olive oil.
5. Serve immediately.
Cooking Time: 10 minutes
Note: You can customize this recipe by adding diced chicken or grilled shrimp for extra protein.
Thai Peanut Rice Salad with Crispy Tofu
This flavorful salad combines the creaminess of peanut sauce with the crunch of crispy tofu, all on a bed of fluffy Thai-inspired rice. A perfect blend of textures and tastes that’s sure to satisfy your cravings.
Ingredients:
– 1 cup cooked white or brown rice
– 1/2 cup firm tofu, cut into small cubes
– 1/4 cup creamy peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon lime juice
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Cook the rice according to package instructions.
2. In a separate pan, heat about 1/2 inch of oil over medium-high heat. Fry the tofu until crispy, about 3-4 minutes per side. Drain on paper towels.
3. In a small bowl, whisk together peanut butter, soy sauce, honey, lime juice, and red pepper flakes (if using).
4. Combine cooked rice, crispy tofu, and peanut sauce in a large bowl. Season with salt and pepper to taste.
5. Garnish with chopped cilantro or scallions if desired.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Summer Veggie and Basil Rice Salad
Perfect for hot summer days, this refreshing salad combines flavorful veggies with fragrant basil and creamy rice.
Ingredients:
– 1 cup cooked white rice (cooled)
– 2 cups mixed summer vegetables (e.g., cherry tomatoes, cucumber, bell peppers, carrots, snap peas)
– 1/4 cup chopped fresh basil
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooled rice, mixed summer vegetables, and chopped basil.
2. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
3. Toss gently to combine.
Cooking Time: 10 minutes (prep) + no cooking time needed for the ingredients!
Pineapple Coconut Rice Salad with Cashews
This refreshing Pineapple Coconut Rice Salad with Cashews is perfect for warm weather or as a unique side dish any time of the year. With its combination of fluffy rice, juicy pineapple, crunchy cashews, and creamy coconut milk, this salad is sure to become a new favorite.
Ingredients:
– 1 cup cooked white rice
– 1 cup pineapple chunks
– 1/2 cup chopped fresh cilantro
– 1/4 cup toasted cashews
– 1 tablespoon coconut oil
– 2 tablespoons coconut milk
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine cooked rice, pineapple chunks, and cilantro.
2. In a small pan, heat coconut oil over medium heat. Add toasted cashews and stir until lightly browned.
3. Pour coconut milk into the rice mixture and stir until combined.
4. Add the toasted cashews to the rice mixture and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Roasted Red Pepper and Chickpea Rice Salad
This vibrant salad combines the natural sweetness of roasted red peppers with the creamy texture of chickpeas, all on a bed of fluffy rice. Perfect for a quick lunch or dinner, this recipe is also great as a side dish or take-along for outdoor gatherings.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 red bell peppers
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Roast red bell peppers for 30-40 minutes or until charred.
2. Cook rice according to package instructions using 2 cups of water.
3. In a large bowl, combine cooked rice, chickpeas, roasted red pepper, olive oil, and lemon juice. Season with salt and pepper to taste.
4. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Avocado Lime Cilantro Rice Salad
This vibrant salad combines the creaminess of avocado with the brightness of lime, all wrapped up in a flavorful cilantro-infused rice bowl. Perfect for a light and refreshing meal or as a side dish to your favorite grilled proteins.
Ingredients:
– 1 cup cooked white or brown rice
– 2 ripe avocados, diced
– 1/4 cup freshly chopped cilantro
– 2 tablespoons fresh lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup chopped red onion, 1/2 cup cooked black beans, or 1/4 cup crumbled queso fresco
Instructions:
1. In a medium bowl, combine cooked rice, diced avocado, and chopped cilantro.
2. Squeeze lime juice over the mixture and toss to coat.
3. Drizzle olive oil over the salad and season with salt and pepper to taste.
4. Garnish with optional toppings of your choice (red onion, black beans, or queso fresco).
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Curried Rice Salad with Golden Raisins
This flavorful salad combines the warmth of curry powder with the sweetness of golden raisins and the comfort of creamy yogurt, making it a perfect side dish or light lunch.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup mixed vegetables (e.g., peas, carrots, corn)
– 1/4 cup golden raisins
– 2 tablespoons curry powder
– 1 tablespoon olive oil
– 1/4 cup plain Greek yogurt
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine cooked rice, mixed vegetables, and golden raisins.
2. In a small bowl, whisk together curry powder and olive oil.
3. Pour the curry mixture over the rice mixture and toss until well combined.
4. Stir in Greek yogurt until the salad is creamy and evenly coated.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10 minutes
Caprese Rice Salad with Fresh Mozzarella
Elevate your salad game with this simple yet flavorful Caprese-inspired rice dish, featuring creamy mozzarella, sweet tomatoes, and fragrant basil.
Ingredients:
– 1 cup cooked white rice (preferably day-old)
– 2 large ripe tomatoes, diced
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp chopped fresh basil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine cooked rice, diced tomatoes, and sliced mozzarella.
2. Drizzle olive oil over the mixture and toss gently to combine.
3. Sprinkle chopped basil and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (preparing ingredients), 30 minutes (marinating)
Harissa-Spiced Carrot and Rice Salad
This vibrant salad combines the warmth of North African spices with the sweetness of roasted carrots and fluffy rice. Perfect as a side dish or light lunch, it’s sure to please.
Ingredients:
– 2 cups cooked white rice (preferably day-old)
– 4 large carrots, peeled and chopped into 1/4-inch pieces
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon harissa paste
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss carrots with olive oil, garlic, and harissa paste. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
2. In a large bowl, combine cooked rice, roasted carrots, salt, and pepper. Mix well to combine.
3. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 30-35 minutes
Jamaican Jerk Rice Salad with Pineapple Salsa
Experience the bold flavors of Jamaica with this vibrant rice salad, infused with the warmth of jerk seasoning and topped with a tangy pineapple salsa. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup mixed bell peppers (bell, red, yellow)
– 1/2 cup chopped fresh cilantro
– 1/4 cup jerk seasoning
– 2 tablespoons olive oil
– Salt and pepper to taste
– Pineapple Salsa ingredients: 1 ripe pineapple, 1/2 cup chopped fresh cilantro, 1 jalapeño pepper, lime juice to taste
Instructions:
1. Cook rice according to package instructions.
2. In a large bowl, combine cooked rice, bell peppers, and cilantro.
3. Sprinkle jerk seasoning evenly over the rice mixture; toss to coat.
4. Drizzle with olive oil; season with salt and pepper to taste.
5. For Pineapple Salsa: Combine pineapple chunks, chopped cilantro, and diced jalapeño in a bowl. Squeeze lime juice to taste.
6. Serve Jerk Rice Salad topped with Pineapple Salsa.
Cooking Time: 15 minutes (excluding cooking time for rice)
Balsamic Roasted Beet and Rice Salad
Elevate your salad game with this sweet and tangy combination of roasted beets, fluffy rice, and a drizzle of balsamic glaze.
Ingredients:
– 2 large beets
– 1 cup cooked white rice
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Cook rice according to package instructions.
4. In a small bowl, whisk together olive oil, balsamic vinegar, and honey.
5. Once the beets are cool enough to handle, peel and slice into wedges.
6. In a large bowl, combine cooked rice, roasted beet wedges, and drizzle with the balsamic glaze.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 1 hour 15 minutes
Moroccan Spiced Rice Salad with Apricots
This vibrant salad combines the warmth of Moroccan spices with the sweetness of apricots, making it a perfect side dish or light lunch. The combination of fluffy rice, crunchy vegetables, and tangy dressing is sure to delight.
Ingredients:
– 1 cup cooked white rice
– 1 cup diced red bell pepper
– 1 cup diced cucumber
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped dried apricots
– 2 tbsp olive oil
– 2 tbsp apple cider vinegar
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked rice, red bell pepper, cucumber, parsley, and apricots.
2. In a small bowl, whisk together olive oil, apple cider vinegar, cumin, smoked paprika, salt, and pepper.
3. Pour the dressing over the rice mixture and toss to combine.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes (preparation) + 30 minutes (chilling)
Kale and Cranberry Wild Rice Salad
This autumn-inspired salad combines the nutty flavor of wild rice with the earthy taste of kale, sweetened by a burst of cranberries. Perfect for a cozy dinner or as a healthy addition to your lunch routine.
Ingredients:
– 1 cup cooked wild rice
– 2 cups curly kale, stems removed and chopped
– 1/2 cup fresh or frozen cranberries
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp olive oil
– 1 tsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked wild rice, chopped kale, and cranberries.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour the dressing over the salad mixture and toss to combine.
4. If using feta cheese, sprinkle it on top of the salad.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes (prep) + 2-3 hours (wild rice cooking time)
Garlic Herb Rice Salad with Sun-Dried Tomatoes
Elevate your meal with this flavorful and nutritious salad that combines the goodness of garlic, herbs, rice, and sun-dried tomatoes. This recipe is perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked white rice (cooled)
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup sun-dried tomatoes, chopped
– 1 tablespoon lemon juice
Instructions:
1. In a medium bowl, combine cooked rice, garlic, parsley, and basil.
2. Drizzle with olive oil and season with salt and pepper to taste.
3. Stir in chopped sun-dried tomatoes and lemon juice.
4. Serve at room temperature or chilled.
Cooking Time: 10 minutes
Summary
Get ready to refresh your meal routine with these 18 delicious and easy rice salad recipes! From Mediterranean-inspired dishes featuring feta and olives, to spicy and savory options like Thai peanut and Jamaican jerk, there’s something for every taste. Summer veggies and basil, roasted red peppers and chickpeas, and avocado lime cilantro are just a few of the mouthwatering combinations that will leave you wanting more. Whether you’re in the mood for something light and fresh or hearty and satisfying, these simple recipes are sure to become new favorites.