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When the heat of summer rolls in, nothing beats a cool, refreshing, and satisfying meal.
Rice salads are a perfect summer staple — they’re easy to make, incredibly versatile, and packed with flavor.
Whether you’re planning a backyard barbecue, a picnic at the park, or simply want a light and delicious meal for a busy day, rice salads deliver in every way.
In this post, we’re sharing 25+ Summer Rice Salad Recipes that are vibrant, colorful, and bursting with fresh ingredients.
From Mediterranean-inspired bowls to tropical fruit-infused creations, there’s a rice salad here for every mood and occasion.
25+ Flavorful Summer Rice Salad Recipes for Every Occasion
Summer is all about keeping things easy, fresh, and flavorful — and these 25+ summer rice salad recipes fit the season perfectly.
Whether you love bold, spicy flavors or crave something light and citrusy, there’s a rice salad here that will become your new go-to.
The best part? Rice salads are incredibly customizable — you can mix and match your favorite ingredients, dressings, and add-ins to create a dish that’s uniquely yours.
Tropical Mango & Coconut Rice Salad
Nothing says summer like the bright, juicy sweetness of mango paired with the creamy flavor of coconut.
This refreshing rice salad is perfect for picnics, barbecues, or as a side dish for grilled chicken or fish. The vibrant colors and tropical flair will make it a showstopper at any gathering.
Ingredients:
- 1 cup jasmine rice
- 1 ½ cups coconut milk
- ½ cup water
- 1 ripe mango, diced
- ½ red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup cilantro, chopped
- ¼ cup toasted shredded coconut
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
- Rinse jasmine rice under cold water. In a saucepan, combine rice, coconut milk, and water. Bring to a boil, then cover and simmer on low until rice is tender and liquid is absorbed (about 15 minutes).
- Fluff rice with a fork and let cool completely.
- In a large bowl, combine cooled rice, diced mango, bell pepper, red onion, and cilantro.
- In a small bowl, whisk together lime juice, honey, salt, and pepper. Drizzle over the rice mixture and gently toss to coat.
- Top with toasted shredded coconut before serving.
This salad transports you straight to the beach with every bite.
Light yet flavorful, it pairs wonderfully with any grilled summer entrée, offering a taste of the tropics that’s both satisfying and energizing.
Mediterranean Summer Rice Salad
Bright, zesty, and loaded with colorful veggies, this Mediterranean-inspired rice salad is perfect for hot weather meals.
The combination of tangy feta, fresh herbs, and a lemony dressing makes it a refreshing choice whether served cold or at room temperature.
Ingredients:
- 1 cup long-grain white rice
- 1 ¾ cups water
- ½ cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and sliced
- ¼ cup red onion, finely chopped
- ½ cup feta cheese, crumbled
- ¼ cup parsley, chopped
- 2 tablespoons fresh mint, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Cook rice according to package instructions. Let it cool completely.
- In a large bowl, combine cooled rice, cucumber, cherry tomatoes, olives, red onion, feta, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour dressing over the rice salad and toss gently to combine.
- Chill for at least 30 minutes before serving to allow flavors to meld.
This salad is a vibrant celebration of Mediterranean flavors, perfect for sunny days.
It’s hearty enough to be a standalone meal yet versatile enough to accompany anything from grilled seafood to simple roast chicken.
Southwest Black Bean and Corn Rice Salad
If you love bold flavors and a little bit of spice, this Southwest rice salad is made for you.
Packed with black beans, corn, peppers, and a zesty lime-cumin dressing, it’s a hearty, colorful dish that’s great for barbecues, potlucks, and easy lunches.
Ingredients:
- 1 cup brown rice
- 2 cups vegetable broth
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- ¼ cup green onions, sliced
- ¼ cup cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions:
- Cook brown rice in vegetable broth according to package directions. Cool completely.
- In a large bowl, combine rice, black beans, corn, red bell pepper, jalapeño, green onions, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, cumin, smoked paprika, salt, and pepper.
- Pour dressing over the salad and toss until evenly coated.
- Garnish with additional cilantro and lime wedges if desired.
This bold, flavor-packed salad brings the heat and zest of the Southwest to your summer table.
Full of wholesome ingredients and bold spices, it’s satisfying enough for a main dish but also makes an irresistible side for grilled meats, tacos, or burritos.
Asian Sesame Rice Salad
With its nutty flavor, tangy dressing, and crunchy vegetables, this Asian-inspired rice salad is the perfect side dish for any summer meal.
The sesame oil and soy sauce bring savory depth, while the fresh vegetables offer a satisfying crunch in every bite.
Ingredients:
- 1 cup basmati rice
- 1 ¾ cups water
- 1 carrot, julienned
- 1 cucumber, julienned
- ½ red bell pepper, julienned
- ¼ cup green onions, sliced
- 2 tablespoons sesame seeds (toasted)
- ¼ cup cilantro, chopped
- 2 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
- Cook basmati rice according to package instructions. Let it cool to room temperature.
- In a large bowl, combine the cooled rice with the julienned carrot, cucumber, red bell pepper, green onions, sesame seeds, and cilantro.
- In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Let it chill in the fridge for about 30 minutes before serving to allow the flavors to develop.
This salad offers a refreshing and crunchy experience with every bite.
The combination of sesame and soy is both light and flavorful, making it an ideal complement to grilled fish or Asian-inspired dishes.
Lemon Herb Chicken & Rice Salad
A perfect balance of protein and fiber, this salad combines tender chicken with the freshness of herbs and a zesty lemon dressing.
It’s light enough for a hot summer day but hearty enough to be the main dish of your meal.
Ingredients:
- 1 cup quinoa or brown rice
- 2 cups water or chicken broth
- 2 grilled chicken breasts, chopped
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup parsley, chopped
- ¼ cup basil, chopped
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Cook quinoa or brown rice according to package directions. Let it cool completely.
- In a large bowl, combine the cooled rice, grilled chicken, cherry tomatoes, red onion, parsley, and basil.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Drizzle dressing over the salad and toss to combine.
- Let the salad chill for at least 30 minutes before serving.
This light yet filling salad is perfect for a summer dinner.
The fresh herbs and lemon dressing bring brightness to the grilled chicken and rice, making this dish both refreshing and satisfying. Serve it alongside roasted vegetables or on its own for a complete meal.
Spicy Sriracha Tuna Rice Salad
For a fun and fiery twist on a classic rice salad, try this spicy Sriracha tuna version.
Packed with protein and bold flavors, it’s a filling yet fresh salad that will satisfy your hunger and your craving for something spicy.
Ingredients:
- 1 cup sushi rice or white rice
- 1 ¼ cups water
- 1 can (5 oz) tuna in oil, drained
- 1 avocado, diced
- 1 cucumber, sliced
- 1 red chili pepper, finely chopped
- ¼ cup green onions, sliced
- 2 tablespoons mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Instructions:
- Cook the sushi rice according to package instructions. Let it cool completely.
- In a large bowl, combine the cooled rice, tuna, avocado, cucumber, red chili pepper, and green onions.
- In a separate small bowl, whisk together mayonnaise, Sriracha sauce, soy sauce, rice vinegar, salt, and pepper.
- Drizzle the spicy dressing over the salad and gently toss to combine.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
This spicy rice salad brings a punch of flavor and heat, perfect for those who love a little kick in their meal.
The creamy avocado balances the heat of the Sriracha, making it a deliciously bold dish to serve at any summer gathering.
Citrus Avocado & Rice Salad
This light, zesty salad is packed with fresh citrus, creamy avocado, and the light texture of rice. It’s perfect for hot summer days when you want something both refreshing and satisfying.
The citrus dressing gives it a refreshing kick, while the avocado brings richness to every bite.
Ingredients:
- 1 cup white or brown rice
- 2 cups water
- 1 large avocado, diced
- 1 orange, peeled and segmented
- 1 grapefruit, peeled and segmented
- ¼ cup red onion, finely chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- Cook rice according to package instructions and let it cool completely.
- In a large bowl, combine the cooled rice with diced avocado, orange segments, grapefruit segments, red onion, and mint.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
This citrusy salad is like sunshine on a plate, offering a burst of brightness with every bite. It’s light yet satisfying and pairs perfectly with grilled seafood or chicken.
The avocado adds a creamy texture, making it a balanced and refreshing dish.
Grilled Vegetables & Brown Rice Salad
This hearty yet fresh salad is a perfect way to enjoy summer’s bounty of grilled vegetables.
The smokiness from the grill paired with the nutty brown rice and zesty dressing makes this salad a flavorful addition to any summer meal. It’s great as a main or side dish.
Ingredients:
- 1 cup brown rice
- 2 cups water
- 1 zucchini, sliced into rounds
- 1 red bell pepper, quartered
- 1 eggplant, sliced into rounds
- 1 tablespoon olive oil (for grilling)
- ¼ cup feta cheese, crumbled
- ¼ cup fresh basil, chopped
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
- Cook brown rice according to package instructions and let it cool.
- Preheat the grill to medium-high heat. Brush zucchini, bell pepper, and eggplant with olive oil and season with salt and pepper. Grill vegetables for 5-7 minutes on each side or until tender and slightly charred.
- Once grilled, chop the vegetables into bite-sized pieces.
- In a large bowl, combine the cooled rice with the grilled vegetables, crumbled feta, and chopped basil.
- In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper.
- Drizzle the dressing over the salad and toss to combine.
This salad is full of smoky, sweet, and savory flavors.
The grilled vegetables add depth and richness, while the brown rice provides a wholesome base. It’s a perfect side for a summer barbecue or a filling meal on its own.
Caprese Rice Salad
Inspired by the classic Italian Caprese salad, this rice version swaps tomatoes and mozzarella for a light, savory salad that works beautifully as a refreshing side or even as a light main dish.
The basil and balsamic dressing enhance the fresh flavors, making this dish perfect for hot days.
Ingredients:
- 1 cup Arborio rice (or other short-grain rice)
- 2 cups water
- 1 pint cherry tomatoes, halved
- 1 cup fresh mozzarella pearls or bocconcini, halved
- ¼ cup fresh basil, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Cook Arborio rice according to package instructions and let it cool completely.
- In a large bowl, combine cooled rice with halved cherry tomatoes, mozzarella pearls, and fresh basil.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for 30 minutes to allow the flavors to meld.
This Caprese rice salad offers all the deliciousness of a Caprese but with the heartiness of rice.
The creamy mozzarella, sweet tomatoes, and fragrant basil make it a fantastic light meal or side dish for a summer lunch or dinner.
Pineapple & Cucumber Rice Salad
This tropical rice salad combines sweet pineapple with the refreshing crunch of cucumber.
The bright, tangy dressing elevates the natural sweetness of the pineapple while keeping the salad light and refreshing—a perfect side for any summer meal.
Ingredients:
- 1 cup white rice
- 2 cups water
- 1 cup pineapple, diced
- ½ cucumber, diced
- ¼ red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
- Cook rice according to package instructions and let it cool.
- In a large bowl, combine the cooled rice with diced pineapple, cucumber, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Chill for 30 minutes before serving to allow the flavors to develop.
This tropical-inspired rice salad is bursting with fresh flavors, making it a great companion for grilled fish, shrimp, or even chicken.
The sweetness of the pineapple and the crispness of the cucumber create a delightful contrast that’s both sweet and savory.
Roasted Sweet Potato & Rice Salad
This hearty and nutritious salad features roasted sweet potatoes that bring a natural sweetness and earthy depth to the dish.
Paired with brown rice and a delicious balsamic dressing, it’s a wholesome option for lunch or dinner that’s both filling and flavorful.
Ingredients:
- 1 cup brown rice
- 2 cups water
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil (for roasting)
- 1 tablespoon maple syrup
- ¼ cup cranberries (dried)
- ¼ cup walnuts, chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, maple syrup, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Cook brown rice according to package instructions and let it cool.
- In a large bowl, combine the cooled rice with roasted sweet potatoes, cranberries, walnuts, and parsley.
- In a small bowl, whisk together balsamic vinegar and olive oil.
- Drizzle dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes before serving to let the flavors meld.
This hearty rice salad combines the earthy sweetness of roasted sweet potatoes with the tang of balsamic vinegar, offering a satisfying dish perfect for a light dinner or a side to grilled meats.
It’s both nourishing and bursting with fall-like flavors, even in the summer months!
Zesty Black Rice & Corn Salad
Black rice, with its nutty flavor and striking color, serves as the base for this zesty summer salad.
Paired with sweet corn, fresh herbs, and a tangy citrus dressing, it’s a visually stunning and delicious side dish that’s both refreshing and full of flavor.
Ingredients:
- 1 cup black rice
- 2 cups water
- 1 cup corn kernels (fresh, frozen, or canned)
- ½ red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 3 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions:
- Cook black rice according to package instructions and let it cool.
- In a skillet, heat olive oil over medium heat and sauté corn kernels for 5-7 minutes until lightly charred. Let cool.
- In a large bowl, combine the cooled black rice, sautéed corn, diced red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together lime juice, chili powder, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Chill for 30 minutes before serving to allow the flavors to meld.
The combination of nutty black rice, sweet corn, and zesty citrus creates a unique and flavorful dish that’s perfect for barbecues or as a side to grilled meats.
It’s a colorful, tasty salad that’s sure to be a hit at your summer gatherings.
Avocado & Tomato Rice Salad
This light and creamy rice salad is a perfect blend of ripe avocados, juicy tomatoes, and a tangy lime dressing.
The richness of the avocado complements the freshness of the tomatoes, making it an ideal side dish for a hot summer day.
Ingredients:
- 1 cup jasmine rice
- 2 cups water
- 1 avocado, diced
- 1 pint cherry tomatoes, halved
- ¼ red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
- Cook jasmine rice according to package instructions and let it cool.
- In a large bowl, combine the cooled rice with diced avocado, halved cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Chill for 30 minutes before serving to allow the flavors to meld.
This creamy avocado and fresh tomato salad is a great side to grilled meats or seafood.
The tangy lime dressing balances out the richness of the avocado, and the sweet tomatoes add a juicy burst of flavor with every bite.
Greek-Inspired Rice Salad
Packed with Mediterranean flavors, this Greek-inspired rice salad features crisp cucumbers, salty olives, tangy feta, and fresh herbs.
The zesty dressing brings everything together, making it the perfect accompaniment to a summer picnic or barbecue.
Ingredients:
- 1 cup basmati rice
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and sliced
- ½ cup feta cheese, crumbled
- ¼ cup red onion, finely chopped
- ¼ cup fresh oregano, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions:
- Cook basmati rice according to package instructions and let it cool completely.
- In a large bowl, combine the cooled rice with diced cucumber, halved cherry tomatoes, olives, feta, red onion, and oregano.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill for 30 minutes before serving to allow the flavors to develop.
This Greek-inspired rice salad is bursting with vibrant flavors.
The salty feta and olives pair perfectly with the crunchy vegetables and tangy dressing, making it a refreshing and satisfying side dish.
Chickpea & Rice Salad with Lemon-Tahini Dressing
Packed with protein and fiber, this hearty rice salad includes the goodness of chickpeas, crunchy vegetables, and a creamy lemon-tahini dressing.
It’s a nourishing, filling salad that works wonderfully as a light meal on its own or as a side dish.
Ingredients:
- 1 cup white rice
- 2 cups water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup (optional)
- Salt and pepper to taste
Instructions:
- Cook rice according to package instructions and let it cool completely.
- In a large bowl, combine the cooled rice with chickpeas, cucumber, red bell pepper, red onion, and parsley.
- In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper until smooth.
- Drizzle the lemon-tahini dressing over the salad and toss gently to combine.
- Chill for 30 minutes before serving to allow the flavors to meld.
This chickpea and rice salad is rich, creamy, and full of texture.
The lemon-tahini dressing gives it a tangy, savory flavor, while the chickpeas add a hearty element that makes this salad filling and nutritious.
Spicy Tuna & Rice Salad
For those who love a bit of heat, this spicy tuna and rice salad packs a flavorful punch.
With the richness of tuna, a kick from sriracha, and the coolness of cucumbers, it’s a satisfying, spicy, and refreshing option for a quick lunch or dinner.
Ingredients:
- 1 cup sushi rice (or white rice)
- 2 cups water
- 1 can (5 oz) tuna in oil, drained
- 1 cucumber, diced
- 1 red bell pepper, diced
- ¼ cup green onions, chopped
- 2 tablespoons mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions:
- Cook sushi rice according to package instructions and let it cool completely.
- In a large bowl, combine cooled rice with tuna, diced cucumber, bell pepper, and green onions.
- In a small bowl, whisk together mayonnaise, sriracha sauce, soy sauce, rice vinegar, sesame oil, salt, and pepper.
- Drizzle the spicy dressing over the salad and toss gently to combine.
- Garnish with sesame seeds and serve immediately, or chill for 30 minutes to enhance the flavors.
This spicy tuna rice salad is a fantastic dish for anyone who loves bold flavors with a spicy kick.
It pairs well with a crisp white wine or a light beer for a balanced summer meal.
Caribbean Jerk Chicken & Rice Salad
Bring the flavors of the Caribbean to your summer with this jerk chicken rice salad.
The savory, smoky spices of the jerk seasoning blend beautifully with the rice, while the cooling avocado and tangy dressing create a balanced and mouthwatering dish.
Ingredients:
- 1 cup brown rice
- 2 cups water
- 2 grilled chicken breasts, seasoned with jerk seasoning and chopped
- 1 avocado, diced
- ½ red bell pepper, diced
- ¼ cup red onion, finely chopped
- ½ cup corn kernels (fresh or frozen)
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- Cook brown rice according to package instructions and let it cool completely.
- Grill the chicken breasts with jerk seasoning, then chop them into bite-sized pieces.
- In a large bowl, combine the cooled rice with the grilled chicken, avocado, red bell pepper, red onion, and corn.
- In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
This Caribbean-inspired rice salad is a vibrant dish bursting with flavor.
The smoky jerk chicken pairs perfectly with the sweetness of the corn and the creaminess of the avocado, making it a truly satisfying summer meal.
Zucchini, Corn & Rice Salad with Lemon Dressing
This refreshing salad combines the crispness of zucchini, the sweetness of corn, and the earthiness of brown rice, all topped off with a bright lemon dressing.
It’s a light and healthy option that’s perfect for hot summer days.
Ingredients:
- 1 cup brown rice
- 2 cups water
- 1 zucchini, sliced
- 1 cup corn kernels (fresh, frozen, or canned)
- ¼ cup red onion, finely chopped
- ¼ cup fresh basil, chopped
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Cook brown rice according to package instructions and let it cool completely.
- In a skillet, heat olive oil over medium heat. Sauté zucchini and corn for 5-7 minutes until the vegetables are tender and lightly browned. Let cool.
- In a large bowl, combine the cooled rice, sautéed zucchini, corn, red onion, and basil.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
This light, veggie-packed rice salad is perfect for a healthy side dish or a light meal.
The fresh flavors and the tangy lemon dressing make it the perfect accompaniment to grilled meats or seafood.
Mango & Black Bean Rice Salad
This colorful and vibrant rice salad combines the sweetness of mango with the earthiness of black beans.
With a zesty lime dressing and the crunch of fresh veggies, it’s a satisfying and refreshing dish that’s perfect for summer picnics or barbecues.
Ingredients:
- 1 cup white or brown rice
- 2 cups water
- 1 mango, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup cilantro, chopped
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions:
- Cook rice according to package instructions and let it cool completely.
- In a large bowl, combine the cooled rice with diced mango, black beans, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill for at least 30 minutes to let the flavors meld together before serving.
This mango and black bean rice salad is a vibrant combination of sweet and savory flavors.
It’s perfect for a refreshing summer meal or a side dish for grilled meats, and it’s packed with nutrients like fiber and antioxidants.
Shrimp & Avocado Rice Salad
This seafood-inspired rice salad features tender shrimp, creamy avocado, and a tangy citrus dressing.
The addition of fresh herbs and vegetables makes it light yet satisfying—ideal for a healthy summer lunch or dinner.
Ingredients:
- 1 cup jasmine rice
- 2 cups water
- 1 lb shrimp, peeled and deveined
- 1 avocado, diced
- ½ cucumber, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions:
- Cook jasmine rice according to package instructions and let it cool.
- In a skillet, heat olive oil over medium heat. Cook shrimp for 2-3 minutes per side until pink and cooked through. Remove from heat and let cool.
- In a large bowl, combine the cooled rice with diced avocado, cucumber, red onion, and cooked shrimp.
- In a small bowl, whisk together lemon juice, Dijon mustard, fresh dill, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
This shrimp and avocado rice salad is packed with protein and healthy fats, making it a filling and nutritious meal.
The citrusy dressing adds a zesty punch that perfectly complements the sweet shrimp and creamy avocado.
Roasted Beet & Goat Cheese Rice Salad
For a more earthy and indulgent rice salad, try this roasted beet and goat cheese combination.
The sweetness of the beets pairs beautifully with the tangy goat cheese, while the rice provides a hearty base for this flavorful dish.
Ingredients:
- 1 cup wild rice or brown rice
- 2 cups water
- 2 medium beets, roasted and cubed
- ¼ cup goat cheese, crumbled
- ¼ cup walnuts, toasted and chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
- Cook rice according to package instructions and let it cool completely.
- Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 35-40 minutes until tender. Let them cool before peeling and cubing them.
- In a large bowl, combine the cooled rice with roasted beets, goat cheese, walnuts, and parsley.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
This roasted beet and goat cheese rice salad is rich in flavor and texture, with the earthy sweetness of the beets contrasting beautifully with the creamy goat cheese.
It’s a great side for roasted meats or a hearty vegetarian main dish.
Cucumber & Feta Rice Salad
This light and tangy rice salad combines the refreshing crunch of cucumber with the salty richness of feta cheese.
Tossed in a lemony vinaigrette, it’s a simple yet satisfying dish perfect for hot summer days.
Ingredients:
- 1 cup white or brown rice
- 2 cups water
- 1 cucumber, diced
- ½ cup feta cheese, crumbled
- ¼ cup red onion, finely chopped
- ¼ cup fresh dill, chopped
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
- Cook rice according to package instructions and let it cool completely.
- In a large bowl, combine the cooled rice with diced cucumber, feta cheese, red onion, and fresh dill.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill for at least 30 minutes before serving to let the flavors meld.
This cucumber and feta rice salad is refreshing, tangy, and perfectly light for summer meals.
It pairs wonderfully with grilled meats or can be served on its own as a quick and nutritious lunch.
Spicy Mango & Rice Salad
Sweet, spicy, and tangy, this mango rice salad brings together tropical flavors with a little heat from jalapeño and a citrusy kick.
It’s a bold, flavorful salad that’s great as a side dish or a light summer meal.
Ingredients:
- 1 cup white rice
- 2 cups water
- 1 mango, diced
- 1 jalapeño, finely chopped (seeds removed for less heat)
- ¼ cup red onion, finely chopped
- ¼ cup cilantro, chopped
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- Cook rice according to package instructions and let it cool completely.
- In a large bowl, combine the cooled rice with diced mango, jalapeño, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill for 30 minutes before serving to allow the flavors to develop.
This spicy mango rice salad is full of vibrant flavors, with the sweetness of the mango and the heat from the jalapeño creating an exciting contrast.
It’s perfect for a summer barbecue or as a side dish to grilled shrimp or chicken.
Italian Pesto Rice Salad
For a fresh and herby twist, this pesto rice salad incorporates the rich flavors of basil pesto, sun-dried tomatoes, and olives.
It’s a simple yet flavorful salad that’s perfect for summer gatherings.
Ingredients:
- 1 cup basmati rice
- 2 cups water
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup Kalamata olives, sliced
- ¼ cup fresh basil, chopped
- 3 tablespoons pesto (store-bought or homemade)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
- Cook basmati rice according to package instructions and let it cool completely.
- In a large bowl, combine the cooled rice with sun-dried tomatoes, olives, and chopped basil.
- In a small bowl, whisk together pesto, olive oil, lemon juice, salt, and pepper.
- Pour the pesto dressing over the salad and toss gently to combine.
- Chill for 30 minutes to let the flavors meld before serving.
This Italian-inspired pesto rice salad is fragrant, herby, and incredibly flavorful.
The rich pesto and sun-dried tomatoes create a satisfying and savory dish, making it a perfect side to any Mediterranean-inspired meal.
