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Brown Rice Salad with Cumin-Lime Vinaigrette

Three Stars Guiding Stars
  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    25 minutes


You can make this salad ahead and refrigerate it for up to 1 day.
1?1/2 cups long-grain brown rice
2 zucchini (about 3/4 lb.), ends trimmed
3 Tbsp. olive oil
3 Tbsp. lime juice from 2 limes
1?1/2 tsp. honey
1 tsp. ground cumin
1 (15.5-oz.) can black beans, drained and rinsed
4 radishes, sliced thin and cut into matchsticks
1/2 cup minced fresh cilantro
4 scallions, sliced thin
Salt and pepper
1/4 cup roasted pepitas
Brown Rice Salad with Cumin-Lime Vinaigrette


1. Bring a large pot of water to a boil. Add rice and cook, stirring occasionally, until tender, 20 to 25 minutes.
2. Meanwhile, use the large holes of a box grater to shred zucchini. Place shredded zucchini in a clean kitchen towel, gather ends, and twist tightly to expel as much liquid as possible.
3. To make the vinaigrette, whisk oil, lime juice, honey, and cumin in a large bowl. Drain rice and toss with vinaigrette until coated; let cool for 10 minutes.
4. Toss zucchini, black beans, and half each of the radishes, cilantro, and scallions with rice and season with salt and pepper to taste. Garnish with pepitas and remaining radishes, cilantro, and scallions before serving.
Source: Hannaford fresh Magazine, May - June 2016


Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 240 kcal (12%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (10%)
Saturated Fat 1 g (5%)
Cholesterol 0 mg (0%)
Sodium 75 mg (3%)
Total Carbohydrates 39 g (13%)
Dietary Fiber 6 g (24%)
Protein 7 g (11%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a