Cold Rice Salads: Quick and Easy Summer Meals
Here are some quick and easy cold rice salads. These are great recipes to use with any leftover rice you may have on hand to make perfect summer salads and meals and because of their easy preparation, you’ll be in and out of the kitchen in no time.
Enjoy these easy cold rice salad recipes anytime. They are a great addition to a healthy diet and create quick and tasty rice dishes in minutes.
Rice Salad with Tomato and Avocado
Makes 2 to 3 servings
Combine in a bowl and mix well:
• 2 cups of cooked and cooled wild rice
• 1/2 cup sliced water chestnuts
• 1/2 cup avocado (cubed)
• 1 spring onion (thinly sliced)
• 1/4 cup sun-dried tomatoes (in oil, drained and chopped)
• A splash of red wine vinegar (to taste)
To serve: Serve the salad on a bed of romaine lettuce leaves.
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Wild Rice Artichoke Salad
Makes 2 to 3 servings
Combine in a bowl and mix well:
• 2 cups of cooked and cooled wild rice
• 1/2 cup marinated artichoke hearts (drained and chopped)
• 3/4 cup sweet red bell peppers (chopped)
• 1/4 cup pickled peperocini peppers (drained and chopped)
• 2 tablespoons of pine nuts
• 1 to 2 tablespoons olive tapenade
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon of liquid from the artichoke hearts (or to taste)
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’s really delicious and filling.
Combine in a bowl and mix well:
• 2 cups of brown rice cooked and cooled
• 1 hard-boiled egg (chopped)
• 1/2 cup celery (chopped)
• a few slices of pickle (chopped)
• 1/4 cup plain yogurt
• 1/4 cup mayonnaise
• 1 tablespoon fresh dill (chopped)
To serve: Try serving this chilled rice salad over some chilled steamed asparagus garnished with a little 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 of brown rice cooked and cooled
• 1/2 cup roasted red bell peppers (coarsely chopped)
• 1/4 cup pitted black olives (chopped)
• bottled jalapeno slices (to taste) (chopped)
• 2 tablespoons fresh coriander (coarsely chopped)
• 1/2 cup sauce
• 1/4 cup sour cream
To serve: For each serving, arrange the salad leaves on a plate, then layer the salad on top of the vegetables, and finally take some baked tortilla chips and tuck them under the salad leaves around the edge of the plate. Finally, crumble up a couple more fries 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 bell pepper (medium dice)
• 1/4 cup pitted black olives (sliced)
• 4 cups of baby spinach leaves
• 2 tablespoons olive oil (or to taste)
• 1 tablespoon balsamic vinegar (or to taste)
To serve: Serve this salad cold in bowls or on plates.