Mediterranean Brown Rice Salad

Sometimes you need to step outside your comfort zone and just try something new. 

We don't generally eat rice in salads but after trying this recipe that will be changing. The textures and flavors and colors of this salad are amazing. It does take a little bit of prep but nothing too crazy. 

If you are looking for something different to bring to a potluck or family dinner, try this! Mom brought it to her church dinner and they loved it. A healthier alternative to the usual heavy macaroni or potato salad. 

Mediterranean Brown Rice Salad

Ingredients

Dressing

3 Tbsp olive oil

2 Tbsp apple cider vinegar

1 Tbsp honey

2 cloves garlic, minced

2 tsp dried dill 

juice of 1 lemon

salt & pepper

Salad

1 cup brown rice, uncooked

2 bell peppers, diced

1/2 cucumber, diced

1 1/2 cups cherry tomatoes, halved

1 (341 ml) can corn 

1 small purple onion, diced

1 (540 ml) can chickpeas, rinsed and drained

3 cups spinach, chopped

1 (210 ml) jar sundried tomatoes, drained and chopped

1/2 cup feta (divided)

1/2 cup pine nuts (divided)

Directions

Whisk together dressing ingredients until well mixed. Set aside.

Cook brown rice as per package instructions. Let cool.

In a large bowl, mix together cooled rice, peppers, cucumber, tomatoes, corn, onion, chickpeas, spinach, sundried tomatoes, and 1/4 cup of the feta and pine nuts. 

Drizzle the dressing over the salad and toss gently to coat. 

Chill, covered, until ready to eat - at least 2 - 3 hours. When ready to serve, sprinkle with remaining 1/4 cup feta and pine nuts. 

Easy peasy, good for a crowd, full of healthy ingredients, and, most importantly, super delicious!

As with most salads, you can sub ingredients or switch them up to suit your preferences. Throw in some olives if you like olives, add more spinach or less corn.... you get the point! 

The next time I make this I might at some chicken and just have it as a meal instead of a side.