25+ Delicious and Easy Gluten-Free Brown Rice Salad Recipes for Every Meal

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If you’re looking to add more variety to your gluten-free meals, brown rice salads are the perfect solution.

Not only are they naturally gluten-free, but brown rice is also rich in fiber and essential nutrients, making it an excellent base for a variety of delicious salads.

Whether you’re seeking a light side dish, a hearty main course, or a refreshing meal prep idea, there’s a brown rice salad recipe out there for every occasion.

In this blog post, we’ve gathered over 25 amazing gluten-free brown rice salad recipes, each featuring a unique blend of flavors, textures, and fresh ingredients.

From zesty lime and black bean combinations to roasted vegetable medleys, these recipes are sure to inspire you to get creative with your next salad.

25+ Delicious and Easy Gluten-Free Brown Rice Salad Recipes for Every Meal

With these 25+ gluten-free brown rice salad recipes, you’ll have an endless array of meal options to suit your dietary needs and taste preferences.

Brown rice is not only a nutritious and gluten-free alternative to traditional grains, but its nutty flavor and hearty texture provide the perfect foundation for both light, refreshing salads and filling, nutrient-packed meals.

Whether you’re a fan of tangy citrus dressings, roasted veggies, or creamy avocado, there’s a brown rice salad recipe in this collection that will inspire you to get creative in the kitchen.

Say goodbye to boring salads and start enjoying vibrant, satisfying meals that fuel your body with wholesome ingredients.

Zesty Mediterranean Brown Rice Salad

This vibrant Mediterranean-inspired brown rice salad is packed with fresh vegetables, protein-rich chickpeas, and a zesty lemon dressing.

It’s a perfect gluten-free option for a light lunch, side dish, or meal prep idea.

The combination of tangy olives, crunchy cucumbers, and aromatic herbs makes it both refreshing and satisfying.

Ingredients:

2 cups cooked brown rice, cooled
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 cup red onion, finely chopped
1/3 cup Kalamata olives, sliced
1/2 cup canned chickpeas, rinsed and drained
1/4 cup crumbled feta cheese (optional)
1/4 cup fresh parsley, chopped
2 tbsp extra virgin olive oil
Juice of 1 lemon
1 clove garlic, minced
1/2 tsp dried oregano
Salt and black pepper to taste

Instructions:

In a large bowl, combine the cooked brown rice, cherry tomatoes, cucumber, red onion, olives, chickpeas, and feta cheese.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
Pour the dressing over the salad and toss well to combine.
Garnish with fresh parsley and serve immediately or refrigerate for an hour to allow the flavors to meld.

This Mediterranean brown rice salad is a nutritious and flavorful dish that provides a balance of fiber, healthy fats, and plant-based protein.

It’s a wonderful make-ahead option that tastes even better the next day. Serve it as a main dish or pair it with grilled chicken or fish for a complete meal.

Asian-Inspired Sesame Brown Rice Salad

This Asian-inspired brown rice salad is a delightful mix of crunchy vegetables, nutty sesame seeds, and a flavorful soy-ginger dressing.

It’s a great gluten-free alternative to traditional grain-based salads and makes a fantastic side dish or light meal.

The combination of savory, sweet, and tangy flavors ensures every bite is deliciously satisfying.

Ingredients:

2 cups cooked brown rice, cooled
1 cup shredded purple cabbage
1/2 cup grated carrots
1/2 red bell pepper, thinly sliced
2 green onions, chopped
1/4 cup edamame (cooked and shelled)
2 tbsp toasted sesame seeds
1/4 cup fresh cilantro, chopped

Dressing:

2 tbsp tamari or gluten-free soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp grated ginger
1 tsp honey or maple syrup
1 clove garlic, minced

Instructions:

In a large mixing bowl, combine the brown rice, cabbage, carrots, bell pepper, green onions, edamame, and sesame seeds.
In a small bowl, whisk together tamari, rice vinegar, sesame oil, ginger, honey, and garlic until well combined.
Drizzle the dressing over the salad and toss well to coat all the ingredients evenly.
Garnish with fresh cilantro and serve immediately or chill in the fridge for enhanced flavor.

This sesame brown rice salad is a great balance of taste and texture, featuring crunch from the vegetables and a deep umami flavor from the dressing.

It’s a delicious, wholesome meal that is easy to prepare and perfect for meal prep or serving at gatherings.

Southwest Black Bean & Brown Rice Salad

Bursting with bold flavors, this Southwest-style brown rice salad is a hearty and satisfying dish featuring black beans, corn, avocado, and a smoky lime dressing.

It’s naturally gluten-free and loaded with fiber and protein, making it a great option for a healthy meal or side dish.

The vibrant ingredients create a colorful and appetizing dish that’s perfect for any occasion.

Ingredients:

2 cups cooked brown rice, cooled
1 cup black beans, rinsed and drained
1/2 cup corn kernels (fresh or frozen)
1/2 red bell pepper, diced
1/2 avocado, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/2 tsp ground cumin
1/2 tsp smoked paprika

Dressing:

Juice of 1 lime
2 tbsp olive oil
1 tsp honey or agave syrup
1 clove garlic, minced
Salt and black pepper to taste

Instructions:

In a large bowl, combine the brown rice, black beans, corn, red bell pepper, avocado, red onion, and cilantro.
In a small bowl, whisk together lime juice, olive oil, honey, garlic, salt, black pepper, cumin, and smoked paprika.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for at least 30 minutes for the flavors to develop.

This Southwest black bean and brown rice salad is a nutritious and filling dish that can be enjoyed as a main course or a side.

The combination of creamy avocado, smoky spices, and tangy lime dressing makes it a delicious, well-rounded meal that is perfect for meal prepping, picnics, or potlucks.

Lemon Herb Brown Rice Salad

This refreshing lemon herb brown rice salad is light yet satisfying, packed with fresh herbs and a citrusy dressing that brightens every bite.

The nutty brown rice pairs beautifully with the crisp vegetables, creating a wholesome dish perfect for lunch, dinner, or meal prep.

Best of all, it’s naturally gluten-free and full of fiber and nutrients.

Ingredients:

2 cups cooked brown rice, cooled
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tbsp fresh dill, chopped
1/4 cup crumbled feta cheese (optional)

Dressing:

2 tbsp extra virgin olive oil
Juice of 1 lemon
1 clove garlic, minced
1/2 tsp Dijon mustard
Salt and black pepper to taste

Instructions:

In a large bowl, combine the brown rice, cherry tomatoes, cucumber, red onion, parsley, dill, and feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and black pepper.
Pour the dressing over the salad and toss well to coat.
Serve immediately or chill for an hour to enhance the flavors.

This lemon herb brown rice salad is the perfect balance of bright, fresh flavors and hearty whole grains.

The herbs add an aromatic touch, while the zesty dressing ties everything together beautifully. Serve it as a light meal or a side dish for grilled fish or chicken.

Tropical Mango Brown Rice Salad

This tropical mango brown rice salad is a sweet and savory dish that bursts with tropical flavors.

Juicy mango, creamy avocado, and crunchy bell peppers combine with nutty brown rice for a refreshing and colorful salad.

The tangy lime dressing enhances the natural sweetness of the ingredients, making it a great summer dish or side for barbecues.

Ingredients:

2 cups cooked brown rice, cooled
1 ripe mango, diced
1/2 avocado, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tbsp toasted coconut flakes (optional)
1 tbsp chopped cashews or almonds (optional)

Dressing:

Juice of 1 lime
2 tbsp olive oil
1 tsp honey or agave syrup
1/2 tsp grated ginger
Salt and black pepper to taste

Instructions:

In a large bowl, combine the brown rice, mango, avocado, bell pepper, red onion, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, honey, grated ginger, salt, and black pepper.
Pour the dressing over the salad and toss gently to mix.
Garnish with toasted coconut flakes and chopped nuts, if using. Serve immediately or chill before serving.

This tropical mango brown rice salad is a perfect blend of sweet, tangy, and savory flavors.

The juicy mango and creamy avocado create a delightful contrast, while the lime dressing ties everything together. It’s a delicious gluten-free option for a refreshing meal or side dish.

Spicy Mexican Brown Rice Salad

This spicy Mexican brown rice salad is a bold and zesty dish packed with vibrant ingredients like black beans, corn, and jalapeños.

A smoky chipotle lime dressing adds a kick, making this salad an exciting and flavorful gluten-free option. Serve it as a side dish for tacos or enjoy it as a standalone meal.

Ingredients:

2 cups cooked brown rice, cooled
1 cup black beans, rinsed and drained
1/2 cup corn kernels (fresh or frozen)
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/2 jalapeño, finely chopped (adjust for spice level)
1/4 cup fresh cilantro, chopped
1/2 tsp ground cumin
1/2 tsp smoked paprika

Dressing:

Juice of 1 lime
2 tbsp olive oil
1 tsp chipotle sauce or adobo sauce
1 clove garlic, minced
Salt and black pepper to taste

Instructions:

In a large bowl, combine the brown rice, black beans, corn, cherry tomatoes, red onion, jalapeño, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, chipotle sauce, garlic, salt, cumin, and smoked paprika.
Pour the dressing over the salad and toss well to combine.
Serve immediately or let it sit for 30 minutes to develop the flavors.

This spicy Mexican brown rice salad is a fantastic mix of bold flavors and hearty ingredients.

The smoky chipotle dressing enhances the natural flavors of the vegetables and rice, making it a satisfying and delicious dish.

Enjoy it as a filling meal or as a flavorful accompaniment to your favorite Mexican dishes.

Garlic & Roasted Vegetable Brown Rice Salad

This hearty garlic and roasted vegetable brown rice salad is a perfect gluten-free dish packed with flavor.

Roasted bell peppers, zucchini, and cherry tomatoes bring a delicious caramelized sweetness, while the garlic-infused dressing adds depth.

This salad is great for meal prep, potlucks, or as a comforting yet nutritious side dish.

Ingredients:

2 cups cooked brown rice, cooled
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, sliced
1 cup cherry tomatoes, halved
1/2 red onion, sliced
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper

Dressing:

3 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Salt and black pepper to taste

Instructions:

Preheat oven to 400°F (200°C). Toss the bell peppers, zucchini, cherry tomatoes, and red onion with olive oil, oregano, salt, and black pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and slightly caramelized.
In a small bowl, whisk together the dressing ingredients: olive oil, garlic, balsamic vinegar, Dijon mustard, salt, and black pepper.
In a large bowl, combine the cooked brown rice with the roasted vegetables.
Pour the dressing over the salad and toss well. Serve warm or chilled.

This roasted vegetable brown rice salad is full of bold flavors, thanks to the garlic-infused dressing and caramelized veggies.

It’s a great make-ahead meal that tastes even better as the flavors meld together over time.

Cranberry & Almond Brown Rice Salad

This cranberry and almond brown rice salad is a delightful mix of sweet and savory flavors.

The tart dried cranberries contrast beautifully with the crunchy almonds and earthy brown rice, while a simple citrus dressing adds brightness.

This salad is perfect for fall and winter gatherings or as a nutritious lunch option.

Ingredients:

2 cups cooked brown rice, cooled
1/2 cup dried cranberries
1/4 cup sliced almonds, toasted
1/2 cup baby spinach, chopped
1/4 cup red onion, finely chopped
1/4 cup crumbled goat cheese (optional)

Dressing:

2 tbsp extra virgin olive oil
Juice of 1 orange
1 tsp honey or maple syrup
1/2 tsp Dijon mustard
Salt and black pepper to taste

Instructions:

In a large bowl, combine the brown rice, dried cranberries, toasted almonds, spinach, red onion, and goat cheese.
In a small bowl, whisk together the olive oil, orange juice, honey, Dijon mustard, salt, and black pepper.
Pour the dressing over the salad and toss well to combine.
Serve immediately or refrigerate for a few hours to allow the flavors to meld.

This cranberry and almond brown rice salad is both festive and nutritious, making it a great choice for holiday meals or everyday lunches.

The combination of textures and flavors ensures every bite is deliciously balanced.

Curried Chickpea & Brown Rice Salad

This curried chickpea and brown rice salad is a warm, comforting dish with bold flavors.

The creamy curry dressing coats the nutty brown rice and hearty chickpeas perfectly, while fresh herbs add a burst of freshness.

This gluten-free salad is satisfying enough for a main meal but also works well as a side dish.

Ingredients:

2 cups cooked brown rice, cooled
1 cup canned chickpeas, rinsed and drained
1/2 cup shredded carrots
1/4 cup red bell pepper, diced
1/4 cup fresh cilantro, chopped
2 tbsp raisins or golden raisins (optional)
2 tbsp sliced almonds (optional)

Dressing:

3 tbsp Greek yogurt or dairy-free yogurt
1 tbsp olive oil
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp turmeric
1 clove garlic, minced
Juice of 1/2 lemon
Salt and black pepper to taste

Instructions:

In a large bowl, combine the brown rice, chickpeas, carrots, red bell pepper, cilantro, raisins, and almonds.
In a small bowl, whisk together the dressing ingredients: yogurt, olive oil, curry powder, cumin, turmeric, garlic, lemon juice, salt, and black pepper.
Pour the dressing over the salad and toss well to coat all ingredients evenly.
Serve immediately or let it sit in the fridge for an hour to develop deeper flavors.

This curried chickpea and brown rice salad is packed with warmth and spice, making it a great dish for any time of year.

The protein-rich chickpeas and fiber-filled brown rice make it a nutritious and satisfying meal that’s easy to prepare and delicious to eat.

Avocado & Tomato Brown Rice Salad

This avocado and tomato brown rice salad is a fresh and creamy option that brings together hearty brown rice, ripe tomatoes, and creamy avocado, all tossed with a light lemon dressing.

It’s a quick and easy gluten-free salad perfect for a light lunch, side dish, or as a topping for grilled chicken or fish.

Ingredients:

2 cups cooked brown rice, cooled
1 large avocado, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh basil, chopped
2 tbsp olive oil
1 tbsp lemon juice
Salt and black pepper to taste

Instructions:

In a large bowl, combine the cooked brown rice, diced avocado, cherry tomatoes, red onion, and basil.
Drizzle with olive oil and lemon juice. Toss gently to combine, making sure the avocado doesn’t get mashed.
Season with salt and black pepper to taste. Serve immediately or refrigerate for up to 30 minutes for the flavors to marinate.

This avocado and tomato brown rice salad is simple, healthy, and packed with fresh flavors.

The creaminess of avocado and the burst of sweetness from the tomatoes blend perfectly with the nutty brown rice.

It’s an easy salad to whip up on a busy day and will leave you feeling nourished and satisfied.

Greek Brown Rice Salad with Tzatziki

This Greek brown rice salad with tzatziki dressing is a refreshing and creamy dish, packed with fresh vegetables, herbs, and tangy tzatziki sauce.

It’s a gluten-free salad that is perfect for a light, Mediterranean-inspired meal.

The yogurt-based dressing adds a cool, creamy texture that complements the hearty rice and crunchy vegetables.

Ingredients:

2 cups cooked brown rice, cooled
1 cucumber, diced
1/2 cup Kalamata olives, pitted and sliced
1/2 red onion, finely chopped
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped

Tzatziki Dressing:

1/2 cup Greek yogurt (or dairy-free yogurt)
1 tbsp lemon juice
1 tbsp olive oil
1/2 clove garlic, minced
1 tbsp fresh dill, chopped
Salt and black pepper to taste

Instructions:

In a large bowl, combine the cooked brown rice, cucumber, olives, red onion, cherry tomatoes, and parsley.
In a separate bowl, mix the Greek yogurt, lemon juice, olive oil, garlic, dill, salt, and black pepper to make the tzatziki dressing.
Pour the tzatziki dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for up to an hour to let the flavors meld.

This Greek brown rice salad with tzatziki is a delightful mix of fresh vegetables, aromatic herbs, and creamy yogurt dressing.

It’s a great way to enjoy the Mediterranean diet with a gluten-free twist. Serve it as a stand-alone meal or alongside grilled meats for a complete meal.

Roasted Sweet Potato & Brown Rice Salad

This roasted sweet potato and brown rice salad is a comforting and nourishing dish filled with warm, roasted vegetables and hearty brown rice.

The sweetness of the roasted sweet potatoes pairs beautifully with the nutty rice and savory dressing, making it an ideal gluten-free meal for cooler weather or any time you need a filling, wholesome dish.

Ingredients:

2 cups cooked brown rice, cooled
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp ground cinnamon
Salt and black pepper to taste
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped

Dressing:

2 tbsp tahini
1 tbsp lemon juice
1 tbsp maple syrup
2 tbsp olive oil
Salt and black pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, smoked paprika, cinnamon, salt, and black pepper. Spread them out in a single layer on a baking sheet.
Roast for 25–30 minutes, flipping halfway through, until the sweet potatoes are tender and lightly caramelized.
In a large bowl, combine the cooked brown rice, roasted sweet potatoes, red onion, and parsley.
In a small bowl, whisk together the tahini, lemon juice, maple syrup, olive oil, salt, and black pepper to create the dressing.
Drizzle the dressing over the salad and toss gently to combine.
Serve warm or chilled.

This roasted sweet potato and brown rice salad is a satisfying and filling dish that’s perfect for fall or winter meals.

The sweet potatoes add a touch of sweetness, while the tahini dressing gives it a creamy richness.

It’s a great option for both meal prepping and entertaining, offering a healthy and flavorful gluten-free meal.

Roasted Butternut Squash & Brown Rice Salad

This roasted butternut squash and brown rice salad combines the natural sweetness of roasted squash with the nutty flavor of brown rice.

A light balsamic dressing brings everything together, creating a warm and satisfying gluten-free salad.

It’s perfect as a side dish or a main meal for cooler weather, providing comfort and nourishment in every bite.

Ingredients:

2 cups cooked brown rice, cooled
2 cups butternut squash, peeled and cubed
1 tbsp olive oil
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Salt and black pepper to taste
1/4 cup dried cranberries
1/4 cup roasted pumpkin seeds (optional)
1/4 cup fresh parsley, chopped

Dressing:

2 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp Dijon mustard
1 tsp maple syrup
Salt and black pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, cinnamon, nutmeg, salt, and black pepper. Spread them on a baking sheet and roast for 25–30 minutes, turning halfway, until the squash is golden and tender.
In a large bowl, combine the cooked brown rice, roasted butternut squash, dried cranberries, and pumpkin seeds.
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine.
Garnish with fresh parsley and serve warm or chilled.

This roasted butternut squash and brown rice salad is a delicious combination of warm, savory, and slightly sweet flavors.

The squash adds a comforting element, while the cranberries and pumpkin seeds provide a lovely texture contrast. It’s an ideal gluten-free option for Thanksgiving, holiday meals, or any cozy gathering.

Apple & Walnut Brown Rice Salad

This apple and walnut brown rice salad is a delightful mix of crunchy, sweet, and savory ingredients.

Fresh apples, toasted walnuts, and hearty brown rice are tossed with a tangy lemon-honey dressing, creating a balanced gluten-free salad that is perfect for lunch, dinner, or as a refreshing side dish.

Ingredients:

2 cups cooked brown rice, cooled
1 large apple, diced (such as Fuji or Granny Smith)
1/4 cup walnuts, toasted and chopped
1/4 cup red onion, thinly sliced
1/4 cup celery, chopped
1/4 cup fresh parsley, chopped

Dressing:

2 tbsp olive oil
1 tbsp honey or maple syrup
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and black pepper to taste

Instructions:

In a large bowl, combine the brown rice, diced apple, toasted walnuts, red onion, celery, and parsley.
In a small bowl, whisk together the olive oil, honey, lemon juice, Dijon mustard, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to allow the flavors to develop.

This apple and walnut brown rice salad is light yet filling, with a beautiful balance of sweet, tangy, and nutty flavors.

The crunchiness of the walnuts pairs wonderfully with the crispness of the apple, while the brown rice adds a hearty base.

It’s a versatile dish that can be enjoyed as a main meal or a side salad for holiday feasts.

Spicy Sriracha Brown Rice Salad

This spicy Sriracha brown rice salad is perfect for those who enjoy bold and zesty flavors.

The heat from Sriracha sauce pairs with the savory and tangy dressing, making this salad an exciting gluten-free option for lunch, dinner, or as a side dish for a more substantial meal.

The mix of veggies and rice gives it both flavor and texture.

Ingredients:

2 cups cooked brown rice, cooled
1/2 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup carrots, shredded
1/4 cup green onions, chopped
1/4 cup fresh cilantro, chopped

Dressing:

2 tbsp olive oil
1 tbsp rice vinegar
1 tsp Sriracha sauce (adjust to taste)
1 tsp soy sauce or tamari
1/2 tsp honey or agave syrup
1/2 tsp grated ginger
Salt and black pepper to taste

Instructions:

In a large bowl, combine the brown rice, cucumber, red bell pepper, carrots, green onions, and cilantro.
In a small bowl, whisk together the olive oil, rice vinegar, Sriracha sauce, soy sauce, honey, grated ginger, salt, and black pepper.
Pour the dressing over the salad and toss well to coat evenly.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This spicy Sriracha brown rice salad is a bold and flavorful dish that will tantalize your taste buds with its heat and depth.

The Sriracha sauce gives it the perfect spicy kick, while the crunchy veggies and nutty brown rice balance out the flavors.

It’s a great option for those who love a bit of spice in their meals!

Zesty Lime & Black Bean Brown Rice Salad

This zesty lime and black bean brown rice salad is a vibrant, gluten-free dish filled with tangy flavors and hearty ingredients.

The black beans add protein and fiber, while the fresh lime dressing provides a refreshing zing. It’s perfect as a stand-alone meal or a side dish to complement grilled meats.

Ingredients:

2 cups cooked brown rice, cooled
1 cup black beans, rinsed and drained
1/2 cup corn kernels (fresh or frozen)
1/2 red bell pepper, diced
1/4 cup green onions, chopped
1/4 cup fresh cilantro, chopped

Dressing:

Juice of 2 limes
2 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1 clove garlic, minced
Salt and black pepper to taste

Instructions:

In a large bowl, combine the brown rice, black beans, corn, red bell pepper, green onions, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, garlic, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to let the flavors blend.

This zesty lime and black bean brown rice salad offers a fresh, satisfying, and slightly spicy twist on a classic.

The lime dressing enhances the earthy beans and sweet corn, making it a flavorful and healthy choice for any meal.

Sun-Dried Tomato & Basil Brown Rice Salad

This sun-dried tomato and basil brown rice salad is a Mediterranean-inspired dish filled with rich flavors and a satisfying texture.

The sweet and tangy sun-dried tomatoes pair perfectly with the fresh basil and hearty brown rice. It’s an easy-to-make, gluten-free salad ideal for summer picnics or meal prep.

Ingredients:

2 cups cooked brown rice, cooled
1/2 cup sun-dried tomatoes, chopped
1/4 cup fresh basil, chopped
1/4 cup Kalamata olives, sliced
1/4 cup red onion, finely chopped
1/4 cup pine nuts, toasted

Dressing:

2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste

Instructions:

In a large bowl, combine the brown rice, sun-dried tomatoes, basil, olives, red onion, and pine nuts.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper.
Pour the dressing over the salad and toss well to combine.
Serve immediately or refrigerate for up to an hour to allow the flavors to meld.

This sun-dried tomato and basil brown rice salad is rich, tangy, and full of Mediterranean flavors.

The sun-dried tomatoes bring a concentrated sweetness, while the olives and pine nuts provide a delightful contrast in texture.

It’s a simple yet elegant salad that’s perfect for light meals or gatherings.

Miso & Edamame Brown Rice Salad

This miso and edamame brown rice salad is a savory, umami-packed dish that combines the nuttiness of brown rice with the vibrant green of edamame and a tangy miso dressing.

It’s gluten-free and makes a nutritious, satisfying meal or side dish that’s both refreshing and hearty.

Ingredients:

2 cups cooked brown rice, cooled
1 cup edamame (fresh or frozen, thawed)
1/2 cucumber, diced
1/4 cup shredded carrots
1/4 cup green onions, chopped
1 tbsp sesame seeds (optional)

Dressing:

2 tbsp white miso paste
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp honey or maple syrup
1/2 tsp grated ginger
1 tbsp water (to thin the dressing)

Instructions:

In a large bowl, combine the brown rice, edamame, cucumber, carrots, and green onions.
In a small bowl, whisk together the miso paste, rice vinegar, sesame oil, honey, grated ginger, and water to create the dressing.
Pour the dressing over the salad and toss gently to combine.
Garnish with sesame seeds, if desired, and serve immediately or refrigerate for up to an hour.

This miso and edamame brown rice salad is a flavorful, protein-packed dish that balances the richness of miso with the freshness of vegetables.

The edamame adds crunch and protein, making this salad a nutritious choice for lunch or dinner. It’s the perfect dish for anyone looking for something savory and satisfying.

Lemon Herb Brown Rice Salad

This lemon herb brown rice salad is light, refreshing, and bursting with fresh flavors.

The combination of zesty lemon, fresh herbs, and hearty brown rice makes it a perfect gluten-free option for a side dish, picnic, or light lunch.

The flavors intensify as it sits, making it ideal for meal prep or as a make-ahead dish.

Ingredients:

2 cups cooked brown rice, cooled
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
1/4 cup red onion, finely chopped
1/4 cup cucumber, diced
1/4 cup lemon juice
3 tbsp olive oil
1 tsp Dijon mustard
Salt and black pepper to taste

Instructions:

In a large bowl, combine the brown rice, parsley, mint, basil, red onion, and cucumber.
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and black pepper.
Pour the dressing over the salad and toss well to combine.
Serve immediately or refrigerate for an hour to let the flavors blend.

This lemon herb brown rice salad is a vibrant and flavorful dish that highlights the freshness of the herbs and the brightness of lemon.

The light dressing complements the nutty brown rice, creating a balanced and satisfying salad that is perfect for any occasion.

Roasted Beet & Feta Brown Rice Salad

This roasted beet and feta brown rice salad is a hearty, colorful dish that brings earthy beets together with creamy feta cheese and nutty brown rice.

It’s perfect for fall and winter gatherings or as a nutritious meal for any time of the year. The slightly tangy dressing enhances the natural sweetness of the beets and complements the creamy feta.

Ingredients:

2 cups cooked brown rice, cooled
2 medium beets, roasted and diced
1/2 cup crumbled feta cheese
1/4 cup walnuts, toasted and chopped
1/4 cup fresh arugula or spinach, chopped

Dressing:

2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey
Salt and black pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast them for 45-60 minutes, or until tender. Once roasted, peel and dice the beets.
In a large bowl, combine the brown rice, roasted beets, feta cheese, walnuts, and arugula.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for up to 2 hours.

This roasted beet and feta brown rice salad is an excellent combination of sweet, savory, and crunchy elements.

The earthy beets and creamy feta are perfectly complemented by the crunchy walnuts and fresh greens.

This salad is not only beautiful to look at but also a nutritious and delicious option for any meal.

Pineapple & Cashew Brown Rice Salad

This pineapple and cashew brown rice salad offers a delightful combination of sweet, savory, and crunchy elements.

The tropical flavor of pineapple pairs perfectly with the nutty brown rice, and the cashews add a delicious crunch.

With a light citrus dressing, this gluten-free salad is perfect for summer meals, picnics, or as a bright side dish to complement grilled dishes.

Ingredients:

2 cups cooked brown rice, cooled
1 cup pineapple, diced (fresh or canned)
1/2 cup roasted cashews, chopped
1/4 cup green onions, chopped
1/4 cup red bell pepper, diced
1/4 cup fresh cilantro, chopped

Dressing:

2 tbsp olive oil
1 tbsp lime juice
1 tsp honey or maple syrup
1/2 tsp ground ginger
Salt and black pepper to taste

Instructions:

In a large bowl, combine the brown rice, pineapple, cashews, green onions, red bell pepper, and cilantro.
In a small bowl, whisk together the olive oil, lime juice, honey, ginger, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for up to 1 hour to let the flavors meld.

This pineapple and cashew brown rice salad is a refreshing and tropical dish, perfect for warm weather or as a fun, vibrant addition to any meal.

The sweet pineapple balances the nutty brown rice, while the cashews add the perfect amount of crunch. It’s a light yet filling gluten-free salad that’s sure to be a crowd-pleaser.

Cucumber & Dill Brown Rice Salad

This cucumber and dill brown rice salad is a refreshing, light, and cooling option perfect for warm weather.

The crisp cucumbers, fresh dill, and tangy yogurt-based dressing create a delightful balance of flavors.

This gluten-free salad is perfect for a light lunch, side dish, or as part of a Mediterranean-inspired meal.

Ingredients:

2 cups cooked brown rice, cooled
1 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped

Dressing:

1/2 cup plain Greek yogurt (or dairy-free alternative)
1 tbsp olive oil
1 tbsp lemon juice
1 tsp white wine vinegar
Salt and black pepper to taste

Instructions:

In a large bowl, combine the cooked brown rice, cucumber, red onion, dill, and parsley.
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, white wine vinegar, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for up to 1 hour for the flavors to meld.

This cucumber and dill brown rice salad is a wonderfully light and fresh dish that works as a refreshing side to grilled meats or as a stand-alone meal.

The creamy yogurt dressing adds a smooth texture, while the dill provides a burst of flavor. It’s an easy-to-make, gluten-free salad that will keep you feeling refreshed and satisfied.

Charred Corn & Avocado Brown Rice Salad

This charred corn and avocado brown rice salad is a hearty, flavorful gluten-free dish that combines smoky charred corn with creamy avocado and nutty brown rice.

The bright lime dressing ties everything together, making this salad perfect for summer BBQs, picnics, or as a filling lunch or dinner option.

Ingredients:

2 cups cooked brown rice, cooled
1 cup corn kernels (fresh or frozen, charred)
1 large avocado, diced
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
1 tbsp olive oil

Dressing:

2 tbsp lime juice
1 tbsp olive oil
1 tsp chili powder
Salt and black pepper to taste

Instructions:

To char the corn, heat 1 tbsp olive oil in a skillet over medium-high heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until the corn is slightly charred.
In a large bowl, combine the cooked brown rice, charred corn, avocado, red onion, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for up to 1 hour to let the flavors develop.

This charred corn and avocado brown rice salad offers a delightful combination of smoky, creamy, and fresh flavors.

The charred corn adds a savory depth, while the avocado provides a creamy contrast.

The lime dressing adds the perfect amount of brightness, making this a satisfying and flavorful gluten-free option.

Cabbage & Carrot Brown Rice Salad

This cabbage and carrot brown rice salad is a crunchy, vibrant, and healthy gluten-free dish.

The cabbage provides a satisfying crunch, while the carrots add a sweet note to the nutty brown rice.

With a tangy sesame dressing, this salad is perfect for lunch, dinner, or as a side dish to any meal.

Ingredients:

2 cups cooked brown rice, cooled
1 cup shredded cabbage (green or purple)
1/2 cup shredded carrots
1/4 cup green onions, chopped
1/4 cup sesame seeds

Dressing:

2 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp soy sauce or tamari
1 tsp honey or maple syrup
1/2 tsp grated ginger
Salt and black pepper to taste

Instructions:

In a large bowl, combine the brown rice, shredded cabbage, shredded carrots, green onions, and sesame seeds.
In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, ginger, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss well to combine.
Serve immediately or refrigerate for 30 minutes to allow the flavors to blend.

This cabbage and carrot brown rice salad is both nutritious and flavorful, with a satisfying crunch from the cabbage and a slight sweetness from the carrots.

The sesame oil dressing ties everything together with a savory, umami-rich flavor, making it a perfect gluten-free side dish or lunc