When the season for cold meals arrives, this easy rice salad is most welcome. Served with a simple combination of chickpeas or black beans and tomatoes drizzled with olive oil, balsamic vinegar, and fresh herbs. Add some steamed broccoli or green beans to the meal for a finishing touch. Try using black rice (sometimes marketed as forbidden rice) for added eye appeal. Photos by Evan Atlas.

Recipe

Olive Rice Salad

When the season for cold meals arrives, this easy rice salad is most welcome. Try using black rice (sometimes marketed as forbidden rice) for added eye appeal.

5 from 1 vote

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Course: Rice main or side dish

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: easy rice salad, how to make rice salad, rice salad recipes

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: to 6

Calories: 245kcal

Author: Veg Kitchen

Ingredients

¾ cup raw medium-grain brown rice see variations below recipe box
1 cup cooked corn kernels
⅓ cup chopped black olives
⅓ cup chopped green olives
1 medium red bell pepper finely diced
1 ½ cups finely shredded white cabbage
½ cup chopped fresh parsley
2 scallions minced
1 to 2 tablespoons extra-virgin olive oil
Juice of ½ lemon or more to taste
Salt and freshly ground pepper to taste

US Customary - Metric

Instructions

Combine the rice with 2 cups of water in a small saucepan and bring to a slow boil. Lower the heat, cover, and cook until the water is absorbed, about 30 minutes.
Fluff the rice with a fork then let it cool completely.
Combine the rice with the remaining ingredients in a mixing bowl and toss together thoroughly. Serve at room temperature.