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Brown Rice Salad recipe from sweetlifebake.com

Brown Rice Salad with Cilantro Lime Dressing

Author Vianney Rodriguez


  • 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


  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.