Vegan Rice Salad

Ingredients

• 185 g uncooked (or 450 g cooked; 1 cup or 3 cups cooked)rice
• 110 g (⅔ cup)cooked corn
• 100 g (⅔ cup)vegan tuna
• 35 g (¼ cup), chopped into 1.3 cm (½-inch) cubesred bell pepper
• 12, quarteredcherry tomatoes
• 3 tbsp (about 25 g), choppedblack olives
• 1 tbsptoasted pine nuts
• 1 medium, mincedshallot
• 60 ml (¼ cup)olive oil
• 15 ml (1 tbsp)white vinegar
• 15 ml (1 tbsp)maple syrup or agave syrup
• 1 tspnutritional yeast
• 5 ml (1 tsp)French mustard
• ¼ tspsalt
• ¼ tspground black pepper
• A pinchsalt, for cooking the rice
• A few tablespoonschopped fresh basil, to garnish

Instructions

1. 1

   Rinse the rice

   Put the uncooked rice in a large bowl and cover it with cold water. Drain, then rinse it once more to help keep the grains separate after cooking.

2. 2

   Cook the rice

   Transfer the rice to a large pot and cover with water. Add a pinch of salt and bring to the boil. Cook according to the packet instructions, or until just al dente, then drain off any excess water in a colander.

3. 3

   Cool the rice

   Line a large baking tray with cling film or baking parchment. Spread the cooked rice in an even layer and leave it to cool for 30–50 minutes, until it is no longer warm.

4. 4

   Mince the shallot

   Finely mince the shallot with a sharp knife and transfer it to a small bowl.

5. 5

   Mix the dressing

   Add the olive oil, vinegar, maple syrup, nutritional yeast, mustard, salt and pepper to the shallot. Stir until combined, then set aside.

6. 6

   Combine the salad

   Put the cooled rice in a large mixing bowl. Add the cooked corn, vegan tuna, chopped red pepper, tomatoes and black olives, then mix with a spoon. Add any extra vegetables you have on hand if you like.

7. 7

   Dress and season

   Pour the vinaigrette over the salad and toss to coat. Taste and adjust the salt to your liking.

8. 8

   Chill and garnish

   Serve straight away or chill for at least 2 hours for a fresher-tasting salad. Before serving, garnish with the toasted pine nuts and a few tablespoons of chopped fresh basil.

What is French-inspired rice salad?

Rice salads are a practical, adaptable dish, and this version takes inspiration from the colourful, composed salads associated with French summer cooking. It pairs rice with vegetables, olives and a bright dressing rather than relying on a creamy sauce.

The vegan tuna adds a savoury note, while corn and tomatoes bring sweetness and juiciness. The mix works especially well when the rice is cooled before dressing, so the grains stay distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 10g protein, 56g carbs, 20g fat.

Rice and corn supply most of the carbohydrates, while olive oil and pine nuts contribute much of the fat. Vegan tuna adds protein, with smaller amounts from the rice and nuts. To balance the plate, serve a portion with extra fresh greens or other non-starchy vegetables.

Choose the right rice

Rinsing the rice: A couple of rinses remove loose surface starch, helping the cooked grains separate instead of clumping together.

Using leftovers: The recipe can use 450 g of cooked rice instead of cooking 185 g uncooked rice. If using leftovers, make sure they have been stored safely and are cold before mixing.

Cool the rice thoroughly

Spread the rice: A thin, even layer on a lined baking tray lets it cool more quickly than leaving it in the cooking pot. It also makes it easier to break up any clumps before adding the other ingredients.

Check the temperature: Wait until the rice is no longer warm before mixing in the vegetables and dressing. The recipe allows 30–50 minutes for cooling, followed by at least 2 hours of chilling if you want to serve it cold.

Make a balanced vinaigrette

Whisk the dressing: The mustard helps bring the olive oil, vinegar and maple syrup together, while the shallot and nutritional yeast give it extra savoury depth. Stir until combined before pouring it over the salad.

Season to taste: The olives and vegan tuna can both be salty, so taste the finished salad before adding more salt. A little extra vinegar can sharpen the flavour if it tastes too rich.

Keep the textures distinct

Add the vegetables: Fold the ingredients through the rice gently so the quartered tomatoes and vegan tuna stay in recognisable pieces. The pepper, corn and olives give the salad a varied bite.

Finish at the end: Add the toasted pine nuts and basil just before serving. This helps the nuts retain their crunch and keeps the basil fresh and fragrant.

Plan the timing

The listed total time is 25 minutes, but the method also calls for 30–50 minutes of cooling and recommends at least 2 hours of chilling. Allow extra time if you want to serve the salad cold, or use properly chilled cooked rice to make preparation quicker.

The salad can be served as soon as the dressing is mixed through, though a spell in the fridge lets the flavours mingle.

What to serve alongside it

This rice salad can stand on its own for lunch or a light meal. For a fuller spread, serve it with crusty bread or a simple green salad.

If serving it as part of a summer table, pair it with grilled vegetables or other cold salads. Keep the accompaniments lightly seasoned so the vinaigrette remains the main flavour.

Recipe notes & tips

• Rinse the rice twice to help the grains stay separate.
• Spread the cooked rice out on a tray rather than leaving it in the pot to cool.
• Use cold leftover rice if you want to skip cooking rice from scratch.
• Taste the salad before adding extra salt, as the olives and vegan tuna may already be seasoned.
• Add the basil and toasted pine nuts just before serving for the freshest flavour and crunch.

Variations

• Add cucumber: Fold in diced cucumber for extra crispness.
• Change the herbs: Swap the basil for chopped parsley for a different fresh finish.
• Use agave: Replace the maple syrup with the listed agave syrup alternative.
• Add more vegetables: Mix in chopped vegetables you have on hand, as suggested in the method.
• Switch the olives: Use another pitted olive variety if black olives are unavailable.

Common mistakes to avoid

• Skipping the rinse: Excess surface starch can make the grains clump; rinse the rice twice before cooking.
• Overcooking the rice: Soft grains can break up in the salad; cook only until just al dente.
• Mixing in warm rice: Warm rice can make the salad less fresh-tasting; cool it fully before assembling.
• Adding salt without tasting: Olives and vegan tuna can bring saltiness; season the finished salad gradually.
• Garnishing too early: Pine nuts can lose their crunch and basil can wilt; add both just before serving.

How to store

Keep the salad covered in the refrigerator for up to 3 days. Serve it cold, or let it sit out briefly before eating; avoid leaving it at room temperature for an extended period.

Frequently asked questions