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Salads » Brown Rice Salad with Cilantro Lime Dressing

Brown Rice Salad with Cilantro Lime Dressing

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Brown Rice Salad recipe from sweetlifebake.com

Brown Rice Salad with Cilantro Lime Dressing

I prefer to keep my weekday lunches light. I enjoy simple, easy to make lunches that come together in a snap, using what I have on hand or have cooked over the weekends. This brown rice salad with cilantro lime dressing is hands down one of my favorite lunches. On the weekends my husband takes charge of the grill and I focus on the sides.  With our large family sure to pop in for dinner I always make double or even triple of everything. Using my rice maker I can quickly cook up a triple batch of brown rice; one for our family meal, one to send home with mami and one to enjoy throughout the week. I place the rice in a food storage container and refrigerate for the week.

Brown rice is extremely versatile and pairs well with any vegetable or fruit.  Grilled corn, roasted vegetables, chopped spinach, beans, diced fruit or even shredded chicken can be added to your rice.  A simple dressing using olive oil, any citrus or fresh juice can be quickly whisked together and drizzled over this easy rice salad.

 

Brown Rice Salad from sweetlifebake.com

 

Brown Rice Salad recipe from sweetlifebake.com
Print
Brown Rice Salad with Cilantro Lime Dressing
Author: Vianney Rodriguez
Ingredients
  • 2 cups cooked brown rice made according to package directions
  • 1/2 red onion finely chopped
  • 1/2 seedless cucumber diced
  • ½ roasted orange bell pepper diced
  • ½ roasted yellow bell pepper diced
  • 1 medium tomato chopped
  • 3 tbsp olive oil
  • Juice of 1 lime
  • 1 tsp cumin
  • 1 clove garlic finely chopped
  • 1/4 cup finely chopped fresh cilantro
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. In a small bowl, whisk together the olive oil, lime juice, cumin, garlic, cilantro, salt and pepper; set aside.
  2. In a large bowl combine cooked rice, red onion, cucumber, orange bell pepper, yellow bell pepper and tomatoes.
  3. Add the dressing, and toss well to combine.
Recipe Notes

Notes: roasted peppers can be prepared a day in advance; store in airtight container in fridge.

Preheat the broiler and place the rack near the top of the oven. Remove the core, seeds and membrane from the peppers. Line a baking sheet with aluminum foil and place the peppers, skin side up, on the foil. Gently press the pepper so that they lay almost flat.

Cook 15-20 minutes, or until the skins are almost completely blackened. Remove from the baking sheet place in a bowl and cover with kitchen towel. Let rest for 10 minutes. Remove the peppers and peel off the blackened skins.

 

Salads// Side Dishes6 Comments

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Comments

  1. Kathy @ Olives & Garlic says

    March 25, 2014 at 12:34 am

    I’m drooling, looks delicious. Pinning

    Reply
  2. Kitchen Belleicious says

    March 18, 2014 at 12:58 pm

    perfect for spring side dish! Love the fresh flavors

    Reply
  3. yummychunklet says

    March 18, 2014 at 12:57 pm

    Great side dish!

    Reply
  4. Beth says

    March 14, 2014 at 7:53 pm

    This looks so very delicious and great for springtime!

    Reply
  5. Rosa says

    March 14, 2014 at 5:54 pm

    A wholesome salad! Lovely.

    Cheers,

    Rosa

    Reply

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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