Southwestern Brown Rice Salad

A little bit of heat and a lot of flavor with a dash of fresh cilantro and lime. If you’re looking for a reliable, versatile meal prep staple, look no further than this brown rice salad. Use this as a base to your burrito bowl or serve it as a side next to your main dish — you can’t lose!

Cuisine

Modern

Course

Salad

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free, Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Keywords

30-60 min, 4-6 servings, black beans, brown rice, cilantro, cook 30 min, corn, cumin, dairy free, easy, garlic clove, gluten free, honey, Instant Pot Culinary Team, instant pot recipes, lime juice, modern, olive oil, paprika, pepper, prep 10 min, pressure cook, red pepper, salad, salt, small red onion, vegan, vegetarian, water

Prep Time

10 min

Cook Time

30 min

Servings

4-6 servings

Ingredients

1 1/2 cup brown rice
1 1/2 cup water
1 cup corn
1 cup black beans
1 small red onion
1 red pepper
1/2 cup cilantro
1/3 cup olive oil
3 tbsp lime juice
1 garlic clove
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/4 tsp cumin
1 tbsp honey

Instructions

Add brown rice and water to inner pot and stir.
Select RICE, BROWN RICE*, and select pressure level HIGH. Set time to 30 minutes (00:30) and select START.
Once program ends, allow 10 minutes for Natural Release, then Quick Release remaining pressure. Select CANCELto turn off.
Spoon out rice into a fine strainer and rinse cooked riceunder cold water. Drain well.
In a large bowl, combine corn, beans, onion, red pepper,and cilantro.
In a separate bowl, whisk together all Dressing ingredients.
Add rice to vegetables and pour dressing on top.
Toss well to combine and serve.