Brown Rice Salad with Zucchini Beans and Dried Cherries
Bursting with wholesome flavors and vibrant textures, this Brown Rice Salad with Zucchini, Beans, and Dried Cherries is a healthful delight that’s perfect for any occasion. Featuring the nutty goodness of brown rice paired with tender sautéed zucchini, creamy white beans, and sweet pops of dried cherries, this recipe offers a satisfying balance of savory and sweet in every bite. A zesty dressing made with olive oil, lemon juice, honey, and ground cumin ties everything together, while freshly chopped parsley adds a refreshing herbal note. Optional toasted slivered almonds provide a delightful crunch, making this dish as versatile as it is delicious. Ready in under an hour and ideal as a make-ahead meal, this gluten-free salad can be enjoyed as a light lunch, side dish, or picnic favorite.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 2 medium Zucchini
- 1 cup Canned white beans
- 0.5 cup Dried cherries
- 0.25 cup Fresh parsley
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Slivered almonds
Instructions
Rinse the brown rice under cold water in a fine-mesh strainer to remove excess starch.
In a medium saucepan, combine the brown rice and water. Bring to a boil, reduce heat to low, cover, and simmer for approximately 35-40 minutes, or until the rice is tender and water is fully absorbed. Remove from heat, fluff with a fork, and allow to cool.
While the rice cooks, prepare the zucchini. Dice the zucchini into small, bite-sized pieces. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the zucchini and sauté for 3-4 minutes until lightly tender but still bright green. Remove from heat and set aside to cool.
In a large mixing bowl, combine the cooked rice, sautéed zucchini, white beans, dried cherries, and chopped parsley.
Prepare the dressing: In a small bowl or jar, whisk together the remaining olive oil (2 tablespoons), lemon juice, honey, ground cumin, salt, and black pepper until emulsified.
Pour the dressing over the rice mixture. Toss gently to ensure everything is well coated. Taste and adjust seasoning if needed.
If using slivered almonds, lightly toast them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, then sprinkle over the salad as a garnish just before serving.
Serve the salad at room temperature or chilled. Enjoy!
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5566 mg | 242% | |
| Total Carbohydrate | 167.7 g | 61% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 59.1 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2348 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
