Simple Rice Salad

Ingredients

• 370 gcooked rice, cooled
• to tastesalt
• 40 gspring onions (scallions)
• 32 gcarrot, cubed
• 43 gkidney beans
• 1 mediumtomato, deseeded and chopped
• 150 gcucumber with skin, cubed
• 40 gsweetcorn
• 1boiled egg, chopped
• 15 mlcoconut oil
• 5 mllemon juice
• to tastesalt
• to tastechilli powder
• to tastehoney or sugar
• to tastemayonnaise
• to tastechilli powder
• to tastesalt
• to tastevinegar or lemon juice

Instructions

1. 1

   Chop the vegetables

   Wash and chop the spring onions, carrot, tomato and cucumber. Chop the boiled egg as well.

2. 2

   Prepare the additions

   Drain and rinse the kidney beans and sweetcorn, then set them aside.

3. 3

   Season the rice

   Put the rice in a large bowl. While it is still warm, add salt and some chilli powder and mix well; leave it to cool.

4. 4

   Mix the salad

   Add all the other ingredients to the rice and mix thoroughly.

5. 5

   Make the dressing

   In a small bowl, mix the dressing ingredients, drizzle the dressing over the salad and serve.

What is rice salad?

Rice salad is a flexible dish found in many food traditions, with combinations shaped by local ingredients and tastes. This version pairs rice with vegetables, beans, egg and a creamy, sharp dressing.

The mix works because the rice gives the salad substance while cucumber, carrot and tomato bring contrasting textures. Kidney beans and egg add more savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 5g protein, 29g carbs, 6g fat.

Rice supplies most of the carbohydrates, while the egg and kidney beans contribute protein. Coconut oil and mayonnaise provide much of the fat, and their amounts can vary considerably because the recipe leaves them to taste. Serve with extra vegetables or a simple green salad to add freshness and balance the plate.

Choosing the rice

Cooked rice: the recipe starts with 2 cups of cooled rice, then seasons it while it is still warm. This helps the salt and chilli powder distribute through the grains.

Grain texture: rice that is cool and not overly wet is easiest to mix with the vegetables. Break up any clumps gently before adding the other ingredients.

Getting the balance right

Crunch and freshness: cucumber, carrot and spring onions keep the salad lively, while deseeding the tomato helps avoid excess liquid. Cut the vegetables into similar-sized pieces for an even mix.

Savoury additions: kidney beans, sweetcorn and chopped egg add different flavours and textures. Drain the beans and corn well so they do not water down the dressing.

Seasoning and dressing

Chilli: add some chilli powder to the warm rice first, then adjust the dressing to taste. Start sparingly if you are unsure how hot you want the salad.

Creamy and sharp: mayonnaise gives the dressing body, while vinegar or lemon brings acidity. Honey or sugar can round out the sharpness; add these gradually and taste as you go.

Serving the salad

Mixing: fold the additions through the cooled rice so they stay distributed without crushing the softer tomato and egg. Drizzle over the dressing shortly before serving.

Pairing: serve it as a lunch on its own or alongside grilled vegetables, fish or chicken. A few extra spring onions or a squeeze of lemon can brighten each portion.

Timing and make-ahead

Preparation: the listed total time is 27 minutes, including the time needed to prepare the ingredients and allow the rice to cool. Spread warm rice in a shallow dish if you want it to cool more quickly.

Make-ahead: you can chop the vegetables and prepare the dressing ahead, keeping them separate from the rice until serving. Mix in the dressing at the end to keep the salad from becoming soggy.

Recipe notes & tips

• Use rice that has cooled before mixing in the vegetables so they stay crisp.
• Rinse and drain the kidney beans and sweetcorn thoroughly.
• Dice the vegetables evenly so each serving gets a little of everything.
• Add the chilli powder a little at a time and taste before adding more.
• Mix the dressing separately, then drizzle it over the salad just before serving.

Variations

• Add herbs: Fold in chopped coriander, parsley or mint for a fresh note.
• Use another bean: Swap the kidney beans for chickpeas or cannellini beans.
• Change the vegetables: Try diced pepper or peas in place of some of the listed vegetables.
• Make it tangier: Use lemon juice in the dressing and add a little extra to taste.
• Adjust the heat: Replace some chilli powder with finely chopped fresh chilli.

Common mistakes to avoid

• Adding hot rice: It can soften the vegetables; let the rice cool before mixing them in.
• Leaving the vegetables wet: Excess water dilutes the dressing; dry the washed vegetables before chopping.
• Overdoing the chilli: Too much can dominate the salad; add it in small amounts and taste.
• Pouring in dressing too early: The salad can lose its freshness; dress it shortly before serving.
• Skipping the seasoning check: Rice can taste bland without enough salt; taste the finished mix and adjust.

How to store

Keep the salad in an airtight container in the fridge and eat within 1–2 days. Serve it cold; mayonnaise-dressed rice salad is best not reheated.

Frequently asked questions