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Southwestern Brown Rice Salad

  • Author: Cook's Illustrated
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: serves 6-8


A light salad, served cold, made with rice and traditional southwest flavors.


1 recipe of this brown rice, cooked and cooled to room temperature (about 3  3/4 cups cooked brown rice)
2  1/2 tablespoons extra virgin olive oil
juice of 1 lime (about 2 tablespoons)
zest of 1 lime
2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon ground cumin
10 ounces grape tomatoes, halved
1 medium avocado, diced
1 jalapeno, diced (seeded if you want; I pretty much always want)
1/4 cup chopped cilantro
57 green onions, chopped


In a small bowl, combine the olive oil, lime juice, lime zest, honey, garlic, and cumin. Set aside.

In a large bowl, gently toss together the rice, tomatoes, avocado, and jalapeno. Add the cilantro and green onions and toss. Drizzle with the dressing, salt to taste, and serve immediately (or refrigerate…this will be good until the avocados start getting iffy, so about a day.)