“Summer Salsa” Brown Rice Salad with Cilantro Vinaigrette

Rice salads are so versatile, you can use a variety of fresh ingredients and toss in a dressing of choice. I prefer to use vegetable broth in place of water, or a mix of 50/50 when cooking rice because it adds a layer of flavor.
By / Photography By Alfredo Añez | July 01, 2015

Instructions

In a large mixing bowl, add cooked rice and stir in half of the dressing. Add tomatoes, squash and onion, mix to incorporate. Fold in the remaining dressing; then carefully fold in avocado to avoid mashing them. Adjust the seasoning to taste. Serve chilled or at room temperature.

To make the dressing: Place garlic and cilantro in a food processor; pulse until finely chopped. With the processor running, add the lemon juice and olive oil in a thin stream and process until smooth. Add salt and pepper flakes and pulse to incorporate.

Related Stories & Recipes

Go with the Grains

Grains add satisfying flavor and texture to everything from salads to sides.

Oats, farro, brown rice and quinoa are featured here. In addition to wheat, other grains – barley, bulgur (cra...

Ingredients

  • 3 cups cooked organic brown rice (from 1 cup uncooked)
  • 1 cup seeded tomatoes, in 1/2” dice
  • 1 cup diced patty pan or yellow squash, in 1/2” dice
  • 1/2 cup diced red onion, in 1/2” dice
  • 1 cup diced avocado, in 1/2” dice
Cilantro Vinaigrette
  • 2 cloves garlic, peeled and pressed through a garlic press
  • 1 cup packed fresh cilantro, stems removed, chopped lightly
  • Juice of 1 lemon (approx 2-3 tbsp)
  • 1/3 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon red pepper flakes

Subscribe
Build your own subscription bundle.
Pick 3 regions for $60