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Southwest Vegetarian Brown Rice Salad in white serving bowl with handle, lime slices twisted and parsley on top, on a wood cutting board, silver serving spoon on the right side, with a black small bowl with the rice salad in the background. parsley, celery, onion black bean in the rice.

Southwest Vegetarian Brown Rice Salad – Instant Pot Brown Rice


If you are looking for a cold salad with lots of fiber and veggies for your family this Southwest Vegetarian Brown Rice Salad will soon become a family favorite. Quick and Easy to assemble and keeps cold in the fridge. Make the brown rice in the Instant Pot and you have the filling healthy rice salad in less than 30 minutes. The simple delicious dressing has the fresh flavor of lime.




  • 1/2 cup of lime juice – 4 limes
  • the lime zest of one of the limes
  • 1/2 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic salt
  • 1 tablespoon honey
  • 6 tablespoons of olive oil
  • Salt and pepper to taste

Brown Rice Instant Pot

  • 2 of brown rice
  • 2 and 1/2  cups of water

Salad Ingredients: 

  • 1/2 red onion diced
  • 1 bell pepper diced, any color
  • 1 and 1/2 cup of frozen corn thawed
  • 1 cup of parsley chopped
  • 3 stocks of celery, diced
  • 1 can black beans, drained and rinsed
  • 1 can of chickpeas drained and rinsed. 


  1. First cook the brown rice and let cool. In the instant pot inner pot spray oil to make clean up quick and easy. Add the brown rice and the water. Set the lid to seal. High presser for 15 minutes with a 15-minute natural release. Cool completely to room temperature. 
  2. To make the dressing mix together in a small mason jar or plastic container with a lid the juice of 4 limes, the zest of one of the limes, paprika, cumin, garlic salt, honey, olive oil, and salt and pepper to taste. Shake to combine and set aside. 
  3. Chop into uniform dice the red onion, bell pepper, and celery.  Chop the parsley to a medium chop. 
  4. When the rice is room temperature, add the chopped parsley, onion, bell pepper, celery, and the can of black beans, can of chickpeas, and the thawed corn. Stir gently and well. 
  5. Add the dressing and mix. 
  6. Refrigerate for at least 1 hour before serving. Top with some parsley sprigs and lime slices


  • Serving Size: 8

Keywords: Southwest Vegetarian Brown Rice Salad