Easy Healthy Brown Rice Salad

This salad is what happens when you treat brown rice like the nutty, chewy, substantial base it is. We're talking crisp vegetables, toasted nuts, fresh herbs, and a punchy vinaigrette that soaks into every grain without turning it into mush.

Course Salad, Side Dish

Cuisine American, Australian

Keyword easy basil pesto

Prep Time 30

Cooking the Rice 45

Servings

Calories 625kcal

Cost 6

Ingredients

5 cups brown rice cooked (2 cups uncooked)
8 cups vegetables diced red and green capsicum, celery, grated carrot,
4oo gm corn canned
100 gm cashews salted or unsalted chopped roughly
parsley half a small bunch chopped
coriander half a small bunch chopped (cilantro)
Avocado sliced (optional)

DRESSING

3 tabs soy sauce
3 tabs olive oil
3 tabs honey
1 tsp sesame oil
3 tabs lemon juice fresh
salt and pepper pinch

Instructions

Into a large bowl add the cooled brown rice (warm), diced vegetables, nuts, parsley and coriander and mix well.
Mix all the salad ingredients in a jar or mix in a bowl.
Pour over the salad and serve.

Notes

Medium Brown rice is my choice for this recipe.

Nutrition