By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
226 cal · 20 min
Fiesta Rice Salad
Recipe GLPR0ee12f0fac72ea
A vibrant, colorful salad combining fluffy brown rice with fresh vegetables, kidney beans, and a bright vinaigrette dressing. This refreshing dish is perfect as a side or light main course, packed with fiber and nutrients.
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Ingredients
1 cup cooked brown rice
1 carrot, shredded
1 cup broccoli, finely chopped
1 small red onion, chopped
1 cup tomato, chopped
1 sweet bell pepper (green, red, or yellow), chopped
1 can (15.5 ounce) low-sodium kidney beans, drained and rinsed
2 tablespoons fresh cilantro, finely chopped
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
Salt and pepper to taste
Directions
Wash your hands thoroughly with soap and water before preparing the salad.
Rinse all fresh vegetables under cool running water. Shred the carrot, finely chop the broccoli, red onion, tomato, and bell pepper.
Place the cooked brown rice in a large mixing bowl. Add the shredded carrot, chopped broccoli, red onion, tomato, and bell pepper to the bowl.
In a small bowl, whisk together the red wine vinegar, vegetable oil, finely chopped cilantro, salt, and pepper until well combined.
Pour the vinaigrette dressing over the rice and vegetable mixture. Toss everything together until evenly coated.
Drain and rinse the kidney beans under cool water, then add them to the salad. Toss well to incorporate all ingredients.
Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Stir again before serving and adjust salt and pepper to taste if needed.
Comments
The 20-minute time is misleading: brown rice alone takes 45 minutes to cook, so the real prep time is closer to an hour. All ingredients are available at any Charlotte chain—Harris Teeter, Food Lion, ALDI, and Walmart all stock everything without a second stop. At roughly $1.50 per serving, the cost is reasonable, driven mostly by the rice and vegetables. This is a good make-ahead bowl salad that reheats acceptably cold or slightly warmed, making it reliable for weeknight leftovers, though it's less exciting than a fresh grain bowl and the cilantro will fade over time.
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