Brown Rice Salad with Jalapeño, Tomatoes, and Avocado

Get ready to savor a burst of refreshing flavors and vibrant colors with this Brown Rice Salad with Jalapeño, Tomatoes, and Avocado. This wholesome and nutritious salad combines nutty long-grain brown rice with the zesty tang of lime, the creaminess of avocado, the heat of jalapeño, and the juicy sweetness of cherry tomatoes. Enhanced with a delightful blend of garlic, cumin, and fresh cilantro, this salad is a delightful balance of taste and textures. The tender rice is coated with a zesty lime dressing, making it the perfect canvas to showcase the medley of fresh ingredients. Whether served as a side dish or a light meal on its own, this Brown Rice Salad with Jalapeño, Tomatoes, and Avocado is sure to become a delightful addition to your menu.

SERVES 4 TO 6

INGREDIENTS:

• 1½ cups long-grain brown rice
• Salt and pepper
• 1 teaspoon grated lime zest plus 3 tablespoons juice (2 limes)
• 2½ tablespoons extra-virgin olive oil
• 2 teaspoons honey
• 2 garlic cloves, minced
• ½ teaspoon ground cumin
• 10 ounces cherry tomatoes, halved
• 1 avocado, halved, pitted, and cut into ½-inch pieces
• 1 jalapeño chile, stemmed, seeded, and minced
• 5 scallions, sliced thin
• ¼ cup minced fresh cilantro

INSTRUCTIONS:

1. Cook the Brown Rice: Bring 3 quarts of water to a boil in a large pot. Add the long-grain brown rice and 2 teaspoons of salt, then cook, stirring occasionally, until the rice is tender, which usually takes around 22 to 25 minutes. Drain the cooked rice and spread it onto a rimmed baking sheet. Drizzle 1 tablespoon of lime juice over the rice and let it cool completely, approximately 10 minutes. Transfer the cooled rice to a large bowl.
2. Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, honey, minced garlic, grated lime zest, 2 tablespoons of lime juice, ground cumin, ½ teaspoon of salt, and ½ teaspoon of pepper.
3. Combine Ingredients: Drizzle the prepared dressing over the cooled rice in the large bowl. Add the halved cherry tomatoes, diced avocado, and minced jalapeño chile to the rice. Toss all the ingredients together to combine. Allow the salad to sit for 10 minutes, allowing the flavors to meld.
4. Add Scallions and Cilantro: After the resting period, add ¼ cup of sliced scallions and minced fresh cilantro to the salad. Toss everything together to incorporate the fresh herbs.
5. Season and Serve: Season the Brown Rice Salad with Jalapeño, Tomatoes, and Avocado with salt and pepper to taste. Garnish with the remaining sliced scallions and serve.

TIPS:

• Customize the Heat: Adjust the spiciness of the salad by adding more or less minced jalapeño chile based on your taste preferences.
• Add Extra Protein: To make this salad heartier, you can add grilled chicken, shrimp, or tofu for an extra boost of protein.
• Make-Ahead Option: You can prepare the brown rice and dressing in advance and store them separately. Assemble the salad just before serving to maintain its fresh and vibrant appeal.
• Extra Lime Zest: For an added burst of lime flavor, sprinkle some extra grated lime zest on top of the salad before serving.

Enjoy the delightful combination of fresh and zesty flavors in this Brown Rice Salad with Jalapeño, Tomatoes, and Avocado. With its wholesome ingredients and bright, summery appeal, it’s a versatile and healthy addition to any mealtime. Serve it at your next gathering, picnic, or as a light lunch option for a delightful and satisfying dining experience.