Here are some quick and easy cold rice salads. These are great recipes to use with any leftover rice you may have on hand and are perfect for salads and summer meals and due to their easy preparation, it will be in and out of the kitchen in no time.

Enjoy these easy cold rice salad recipes anytime. They are a great addition to a healthy diet and create quick and tasty rice dishes in minutes.

Rice Salad with Avocado and Tomato

Makes 2-3 servings

Combine in a bowl and mix well:

• 2 cups of cooked and cooled wild rice

• 1/2 cup sliced ​​water chestnuts

• 1/2 cup avocado (cubed)

• 1 spring onion (thinly sliced)

• 1/4 cup sun-dried tomatoes (in oil, drained and chopped)

• A splash of red wine vinegar (to taste)

To serve: Serve the salad on a bed of romaine lettuce leaves.

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Artichoke Wild Rice Salad

Makes 2-3 servings

Combine in a bowl and mix well:

• 2 cups of cooked and cooled wild rice

• 1/2 cup marinated artichoke hearts (drained and chopped)

• 3/4 cup sweet red bell peppers (diced)

• 1/4 cup pickled peperonacini peppers in jars (drained and chopped)

• 2 tablespoons pine nuts

• 1 to 2 tablespoons olive tapenade

• 2 tablespoons freshly squeezed lemon juice

• 1 tablespoon of liquid from the artichoke hearts (or to taste)

To serve: Serve this cold rice salad on a bed of fresh spinach leaves.

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Egg and Rice Salad

Makes 2-3 servings

Here’s a different version of the egg salad, but it’s really delicious and filling.

Combine in a bowl and mix well:

• 2 cups of cooked and cooled brown rice

• 1 hard-boiled egg (chopped)

• 1/2 cup celery (diced)

• a few slices of pickled gherkin (chopped)

• 1/4 cup of plain yogurt

• 1/4 cup mayonnaise

• 1 tablespoon fresh dill (chopped)

To serve: Try serving this cold rice salad over some cold, steamed asparagus garnished with a little fresh-squeezed lemon juice.

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Mexican Brown Rice Salad

Makes 2-3 servings

Combine in a bowl and mix well:

• 2 cups of cooked and cooled brown rice

• 1/2 cup roasted red bell peppers (coarsely chopped)

• 1/4 cup pitted black olives (chopped)

• bottled jalapeño slices (to taste) (minced)

• 2 tablespoons fresh coriander (chopped)

• 1/2 cup sauce

• 1/4 cup sour cream

To serve: For each serving, place salad greens on a plate, then top salad greens, and finally grab some baked tortilla chips and tuck under salad greens around the edge of the plate. Finally, crumble a couple more chips and sprinkle on top of each serving of salad.

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Summer basmati rice salad

Makes 2-3 servings

Combine in a bowl and mix well:

• 2 cups of cooked and cooled brown basmati rice

• 1/2 cup canned cannellini beans (rinsed and drained)

• 1/2 cup peas (raw or lightly steamed)

• 1/2 cup sweet red bell pepper (medium dice)

• 1/4 cup pitted black olives (sliced)

• 4 cups of baby spinach leaves

• 2 tablespoons olive oil (or to taste)

• 1 tablespoon balsamic vinegar (or to taste)

To serve: Serve this salad chilled in bowls or plates.