Vegan Rice Salad
This French-inspired vegan rice salad is ideal for summer - it's a delightful medley of textures that packs plenty of crispy fresh veggies. It features vegan tuna, cherry tomatoes, corn, and black olives tossed with a bright and fruity vinaigrette. It's also incredibly versatile and a great way to use leftover rice!
Ingredients
- 1 cup uncooked rice or 3 cups of cooked rice
- 2/3 cup cooked corn
- 2/3 cup vegan tuna
- 1/4 cup chopped red bell pepper chopped into 1/2-inch cubes
- 12 cherry tomatoes quartered
- 3 tbsp chopped black olives
- 1 tbsp toasted pine nuts
Vinaigrette
- 1 medium shallots minced
- 1/4 cup olive oil
- 1 tbsp white vinegar
- 1 tbsp maple syrup or agave syrup
- 1 tsp nutritional yeast
- 1 tsp French mustard
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
Cook the rice
- 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.
- 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.
- 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.
Prepare the vinaigrette
- Chop the shallot. Using a sharp knife, finely mince the shallot and transfer it to a small bowl.
- Whisk everything together. Add the olive oil, vinegar, maple syrup, nutritional yeast, mustard, salt, and pepper. Stir everything until combined and set aside.
Assemble
- 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!
- 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.
- 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.
- You can store this salad for up to 3 days in the refrigerator.
Notes
Do not overcook the rice.
Overcooked rice = soggy salad! Keep a close eye on the rice during cooking and taste it from time to time until it is al dente. Don’t forget to drain it immediately once it is cooked. Otherwise, it will continue to cook in the water.Allow the rice to cool.
It’s essential to allow the rice to cool before tossing it with the other ingredients. If your rice is still hot, it will produce steam, resulting in a mushy salad.Nutrition
Serving: 1 serving | Calories: 430 kcal | Carbohydrates: 55.8 g | Protein: 10 g | Fat: 19.8 g | Saturated Fat: 2.6 g | Sodium: 364 mg | Potassium: 429 mg | Fiber: 4.5 g | Sugar: 6.4 g | Calcium: 67 mg | Iron: 5 mg