Here are some quick and easy cold rice salads. These are great recipes to use with any leftover rice you may have on hand and make perfect summer salads and meals and because of their easy preparation you will be in and out of the kitchen in no time.

Enjoy these easy cold rice salad recipes anytime. They are a great addition to a healthy diet and create quick and tasty rice dishes in minutes.

Rice salad with tomato and avocado

Makes 2 to 3 servings

Combine in a bowl and mix well:

• 2 cups of cooked and cooled wild rice

• 1/2 cup sliced ​​water chestnuts

• 1/2 cup avocado (diced)

• 1 chive (thinly sliced)

• 1/4 cup sun-dried tomatoes (in oil, drained and chopped)

• A splash of red wine vinegar (to taste)

To serve: Serve the salad on a bed of romaine lettuce leaves.

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Wild Rice Artichoke Salad

Makes 2 to 3 servings

Combine in a bowl and mix well:

• 2 cups of cooked and cooled wild rice

• 1/2 cup marinated artichoke hearts (drained and chopped)

• 3/4 cup sweet red bell peppers (chopped)

• 1/4 cup pickled peperocini peppers (drained and chopped)

• 2 tablespoons of pine nuts

• 1 to 2 tablespoons of olive tapenade

• 2 tablespoons of freshly squeezed lemon juice

• 1 tablespoon of liquid from the artichoke hearts (or to taste)

To serve: Serve this cold rice salad on a bed of fresh spinach leaves.

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Egg and Rice Salad

Makes 2 to 3 servings

Here’s a different take on egg salad, but it’s really delicious and filling.

Combine in a bowl and mix well:

• 2 cups of cooked and cooled brown rice

• 1 hard-boiled egg (chopped)

• 1/2 cup celery (chopped)

• a few slices of gherkin (chopped)

• 1/4 cup of plain yogurt

• 1/4 cup of mayonnaise

• 1 tablespoon fresh dill (chopped)

To serve: Try serving this cold rice salad over some cold steamed asparagus garnished with a squeeze of fresh lemon juice.

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Mexican Brown Rice Salad

Makes 2 to 3 servings

Combine in a bowl and mix well:

• 2 cups of cooked and cooled brown rice

• 1/2 cup roasted red bell peppers (coarsely chopped)

• 1/4 cup pitted black olives (chopped)

• bottled jalapeño slices (to taste) (chopped)

• 2 tablespoons fresh cilantro (coarsely chopped)

• 1/2 cup of sauce

• 1/4 cup of sour cream

To serve: For each serving, arrange the salad leaves on a plate, then layer the salad over the vegetables, and finally take some baked tortilla chips and tuck them under the salad leaves around the edge of the plate. Finally, crumble a couple more fries and sprinkle over the top of each serving of salad.

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Summer Basmati Rice Salad

Makes 2 to 3 servings

Combine in a bowl and mix well:

• 2 cups of cooked and cooled brown basmati rice

• 1/2 cup canned cannellini beans (rinsed and drained)

• 1/2 cup snow peas (raw or lightly steamed)

• 1/2 cup sweet red pepper (medium dice)

• 1/4 cup pitted black olives (sliced)

• 4 cups of baby spinach leaves

• 2 tablespoons of olive oil (or to taste)

• 1 tablespoon balsamic vinegar (or to taste)

To serve: Serve this salad cold in bowls or on plates.