Vegan Rice Salad

Do you happen to have leftover rice and a few veggies in your fridge? Then I’ve got the PERFECT salad for you! This French-inspired salad (we call it “salade de riz”) is a popular summer dish in France.

It uses leftover rice combined with tuna and summer vegetables like tomatoes, peppers, olives, and corn. This dish is basically the salad cousin of fried rice, as it features similar ingredients, except that it is served chilled and tossed with vinaigrette. It’s super refreshing, colorful, wholesome, and addictively tasty! My recipe tries to stay true to the original with a few tweaks here and there to make it vegan.

In the hotter season, I whip up a variation of this salad almost every time we have leftover rice! The rest of the year I will use the rice to make either kimchi fried rice or this broccoli rice casserole.

⭐️ Why You Should Try It

Fresh, crunchy, and flavor-packed.

Despite its simplicity, my rice salad is neither bland nor boring. It packs plenty of raw, crunchy vegetables and vegan tuna, which brings a delicate sea flavor! On top of that, a few leaves of basil add freshness, and a handful of toasted pine nuts a delicate nuttiness.

The vinaigrette finishes off the dish by imparting fruity, zesty, and sour notes. The result is a delightful salad that is flavor-packed, vibrant, and nutritious!

A great way to use leftover rice.

If you are like us and regularly have leftover rice in your fridge, this recipe will rescue your rice from reaching the trash bin. In just 15 minutes, you can transform that sad leftover rice into a beautiful summer salad that will please all of your guests!

Quick, easy, and perfect for meal prep.

This rice salad is so simple that you could even put your teens to whip it up. Chop your veggies, whisk the vinaigrette, and toss everything together. Done!

Plus, this salad is great for meal prep as it stays fresh even after a few days. It can be served as an appetizer or as a main with your protein of choice.

🍚 Ingredient Notes

Rice

Any type of rice will work for this salad. For optimal texture, I highly recommend using white rice. Brown rice will work as well, but it will yield a nuttier and a bit chewier salad. It’s not the best type of rice for this salad, in my opinion.

Recommendation: My first choice is generally Thai white rice (Jasmine rice) as I particularly love its floral and slightly nutty fragrance.

Note: To make it easier, I am sharing the measurements for both cooked and uncooked rice. This way, you can measure leftover rice or simply start from scratch by cooking exactly the needed amount for this salad.

Vegan tuna

One of the key ingredients of this salad! It adds richness, meatiness, and a delicate sea flavor that adds a ton of freshness!

You can use store-bought vegan tuna or make your own by checking my vegan tuna recipe here. If using homemade, I recommend adding it after mixing all of the ingredients so the tuna doesn’t crumble too much into the salad.

Brand recommendations: If you opt for a store-bought option, I recommend either unMeat plant-based tuna (pick the one in sunflower oil, it tastes richer than the one in water) or Vuna from Garden Gourmet (usually only available in Europe).

Corn

For a pop of color and crunchiness! You can use corn from a can or fresh corn. If using fresh corn, boil the kernels for 7-8 minutes and drain them well before using.

Alternatively, you can grill the corn on the cob for 10-12 minutes or until slightly charred. It will add a wonderful smokiness to the salad!

Olives

Green or black olives, it doesn’t really matter. Use your favorite type. For me, it’s either black olives or Kalamata olives which pack a more intense flavor (they are dark purple and grown in Greece).

To save time: Buy pitted sliced black olives sold in brine, as they are less of a hassle. Olives with pits, while they tend to taste a bit better take more time to prepare.

Tomatoes and bell peppers

I love cherry tomatoes, so I used about a dozen in this salad. If you only have regular tomatoes on hand, I suggest using one medium.

Note: Remove the seeds and juice before incorporating the chopped tomatoes into the salad. This will prevent your salad from being soggy.

Then, for the vinaigrette, you will need:

Olive oil

Any vegetable oil will work, but I highly suggest extra virgin olive oil (EVOO) to give the salad a fruity flavor. Bonus point: Olive oil is one of the healthiest oils and has been recognized for many years for its health benefits.

Vinegar

For tanginess. Instead of white vinegar, feel free to use freshly squeezed lemon, lime juice, or even balsamic vinegar. Just note that if using balsamic vinegar, your salad will be slightly darker.

Mustard

French yellow mustard helps emulsify the vinaigrette and adds a subtle piquant taste. For extra texture, use whole-grain mustard!

Maple syrup

That’s right, I add some sugar to my vinaigrette. It helps balance the saltiness and sourness (without making the salad taste sweet).

Note: You can omit the maple syrup altogether or replace it with agave syrup.

Nutritional yeast

Ever since I started adding nutritional yeast to vinaigrette, I never looked back. Not only does it emulsify the vinaigrette even better, but it also adds a touch of cheesiness and savoriness. If you have never tried adding nutritional yeast to vinaigrette, give it a try, you won’t regret it!

🥣 How to Make It

1. Cook the rice

1. Rinse the rice. Add the uncooked rice to a large bowl and cover with cold water. Strain it and rinse it one more time. Note: Rinsing the rice is essential to prevent it from clumping. The rice will be easier to fluff, and each grain will be separated.
2. Cook the rice. Transfer the rice to a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook the rice according to the package instructions or until the rice is just al dente. Drain off any excess water using a colander.
3. Allow to cool. Line a large baking sheet with cling film or parchment paper. Transfer the cooked rice to the baking sheet and spread it into an even layer. This will allow the rice to cool more quickly and prevent it from clumping. Allow to cool for 30-50 minutes or until no longer warm.

Using leftover rice: If you already have cooked rice in your fridge, I recommend using about 3 cups of cooked rice to make one batch of this recipe.

2. Make the vinaigrette

1. Chop the shallot. Using a sharp knife, finely mince the shallot and transfer it to a small bowl.
2. Whisk everything together. Add the olive oil, vinegar, maple syrup, nutritional yeast, mustard, salt, and pepper. Stir everything until combined and set aside.

3. Assemble

1. Combine everything. Transfer the cooked rice to a large mixing bowl. Next, add the cooked corn, vegan tuna, chopped red bell pepper, tomatoes, and black olives. Use a spoon to mix everything together. At this point, you can add any extra veggies you have on hand!

2. Toss with the dressing. Finally, pour the vinaigrette into the bowl and toss to coat. Give it a taste and adjust the saltiness to your liking.
3. Refrigerate. While this salad can be served right away, I highly suggest chilling it for at least 2 hours before serving. It will taste much fresher! Before serving, garnish with toasted pine nuts and a few tablespoons of chopped fresh basil for extra freshness and a minty flavor.

🥒 Variations

The best thing about this salad is how customizable it is! Nothing is set in stone, so feel free to tweak this salad to your liking. Here are a few suggestions:

• Add extra veggies: Cucumber, cooked and chopped asparagus, green peas, or green beans are in season and make tasty add-ins. I also love to add chopped sun-dried tomatoes for extra umami and sweetness.
• Make it fruity: Stir a handful of summer berries into the salad for natural sweetness – chopped cherries, blueberries, or diced strawberries!
• Incorporate protein: Up the protein content by incorporating finely diced tofu, vegan chick’n, or even vegan Frankfurters!
• Make it herby: Add chopped basil, mint, cilantro, or parsley to make it fresher. You can even add a couple of tablespoons of pesto.
• Add nuts or seeds: For extra crunch, stir in a handful of roasted almonds, hazelnuts, or toasted pumpkin seeds.

🍹 What to Serve It With

You can serve this salad as an appetizer with some fresh drinks such as virgin mojito, peach & lemongrass iced tea, or apricot liquor.

If you plan on serving it as a main or as a side, it’s delicious with vegan meatballs, burgers, or General Tso’s tofu!

💬 FAQ

I hope you will love this simple yet delicious rice salad! It’s a breeze to prepare and offers super fresh flavors and a variety of textures. We usually make this rice salad when we are having guests, and it’s a hit every time!

🥗 More Fresh Salads

Fresh Couscous Salad

French Green Lentil Salad

Vegan Potato Salad (French-Inspired!)

Thai Mango Salad

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!