Brown rice and corn salad

brown rice salad on green plate
Brown rice sometimes gets a bad rap, especially with the kids. This recipe has so many yummy flavours and textures going on it's hard to believe it's good for you.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Lunch, Salad, Side Dish
Servings 6 as sides


  • 1 cup brown rice
  • 2 spring onions sliced
  • 3 sticks celery finely sliced
  • 30 g dried cranberries
  • 410 g tinned corn kernels drained
  • 70 g cashew nuts
  • 1 red capsicum diced
  • 120 ml balsamic vinaigrette salad dressing


  • Cook brown rice according to packet instructions.
  • Transfer rice to a large bowl, add spring onion, celery, dried cranberries, corn kernels, cashew nuts, and capsicum and mix until well combined.
  • Drizzle with vinaigrette and give a final mix through.
  • Cover and refrigerate until chilled.
  • Transfer to serving bowl and serve cold.


Replace walnuts with cashews. In fact, experiment and add as you feel: feta, diced apples, pecans, mango, rocket, kale pinenuts. Whatever tickles your fancy!
Tried this recipe?Let us know how it was!

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