Southwestern Brown Rice Salad
A little bit of heat and a lot of flavor with a dash of fresh cilantro and lime. If you’re looking for a reliable, versatile meal prep staple, look no further than this brown rice salad. Use this as a base to your burrito bowl or serve it as a side next to your main dish — you can’t lose!
Servings Prep Time
4-6servings 10minutes
Cook Time
Servings Prep Time
4-6servings 10minutes
Cook Time
  • 1 1/2cup brown rice
  • 1 1/2cup Water
  • 1cup corncooked and chilled
  • 1cup black beanscanned and rinsed
  • 1 small red oniondiced
  • 1 red pepperdiced
  • 1/2cup cilantrochopped
  • 1/3cup olive oil
  • 3tbsp lime juicefreshly squeezed
  • 1 garlic cloveminced
  • 1/2tsp salt
  • 1/2tsp pepper
  • 1/2tsp paprika
  • 1/4tsp cumin
  • 1tbsp honey
  1. Add brown rice and water to inner pot and stir.
  2. Select RICE, BROWN RICE*, and select pressure level HIGH. Set time to 30 minutes (00:30) and select START.
  3. Once program ends, allow 10 minutes for Natural Release, then Quick Release remaining pressure. Select CANCELto turn off.
  4. Spoon out rice into a fine strainer and rinse cooked rice under cold water. Drain well.
  5. In a large bowl, combine corn, beans, onion, red pepper, and cilantro.
  6. In a separate bowl, whisk together all Dressing ingredients.
  7. Add rice to vegetables and pour dressing on top.
  8. Toss well to combine and serve.
Recipe Notes

* If your pressure cooker model does not have the BROWN RICE program, select Pressure Cook on HIGH for 30 minutes.