When the season for cold meals arrives, this easy rice salad studded with olives, corn, and bell pepper is most welcome. Try using black rice (sometimes marketed as forbidden rice, so named because it was once reserved for Chinese emperors) for added eye appeal - it turns an everyday side into something that looks like it took real effort, and it holds its texture beautifully once dressed. Photos by Evan Atlas.
Key Ingredients & Substitutions
- Brown rice. Black rice (also sold as forbidden rice) makes a striking substitute and adds extra visual appeal.
- Black and green olives. Using both adds nice color contrast and a range of briny flavor.
- Fresh lemon juice. Adds brightness that balances the richness of the olives — use fresh, not bottled, for the best flavor.
- White cabbage. Adds crunch. Shred it finely so it blends well with the rice.
- Bell pepper and corn. Add sweetness and color - use whatever bell pepper color you like, and fresh or thawed frozen corn both work.
Variations
- Add protein. Chickpeas or cubed baked tofu turn this into a heartier main-dish salad.
- Add cheese. Crumbled vegan feta adds a nice tang.
- Swap the grain. Quinoa or farro both work well in place of brown rice.
- Make it spicier. A pinch of red pepper flakes or a diced jalapeño adds heat.
- Add fresh herbs. Chopped parsley or dill adds a fresh, bright note to the finished salad.
- Add avocado. Diced avocado stirred in right before serving adds creaminess that plays well against the briny olives.
Tips for the Best Olive & Rice Salad
- Let the rice cool completely. Warm rice will wilt the fresh vegetables and make the salad soggy.
- Try black rice for a dramatic look. It holds its shape well and makes a beautiful contrast against the other ingredients.
- Taste before serving. Adjust the lemon juice, salt, and pepper right before you serve, since flavors mellow as the salad sits.
- Make it ahead. This salad keeps well in the fridge and actually improves after a few hours as the flavors meld.
- Rinse canned olives if very salty. A quick rinse mellows overly briny olives without losing their flavor entirely.
Make Ahead & Storage
This salad keeps well in a sealed container in the refrigerator for up to 4 days, making it an excellent make-ahead option for a picnic, potluck, or a week of easy lunches.
How to Serve
Serve at room temperature, paired with chickpeas or black beans and tomatoes drizzled with olive oil and balsamic vinegar, plus a side of steamed broccoli or green beans for a complete meal. It also makes an easy addition to a summer buffet or potluck spread, since it doesn't need reheating and actually tastes better once it has had a little time to sit. It holds up well enough to pack for lunch the next day without turning soggy, making it a handy make-ahead option for the workweek.
Recipe
Olive Rice Salad
Ingredients
- ¾ cup raw medium-grain brown rice see variations below recipe box
- 1 cup cooked corn kernels
- â…“ cup chopped black olives
- â…“ cup chopped green olives
- 1 medium red bell pepper finely diced
- 1 ½ cups finely shredded white cabbage
- ½ cup chopped fresh parsley
- 2 scallions minced
- 1 to 2 tablespoons extra-virgin olive oil
- Juice of ½ lemon or more to taste
- Salt and freshly ground pepper to taste
Instructions
- Combine the rice with 2 cups of water in a small saucepan and bring to a slow boil. Lower the heat, cover, and cook until the water is absorbed, about 30 minutes.
- Fluff the rice with a fork then let it cool completely.
- Combine the rice with the remaining ingredients in a mixing bowl and toss together thoroughly. Serve at room temperature.
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