Brown Rice Salad


  • 1½ cups cooked long grain brown rice and quinoa, cooled
  • ½ cup diced cucumber
  • ½ cup chopped cherry tomatoes
  • ½ cup sweet corn
  • 3 Blue Banner Original Pickled Onions, sliced
  • ½ cup chickpeas, drained and rinsed
  • 2 garlic cloves, minced
  • 2 tbsp. fresh Parsley, chopped
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. fresh lemon juice
  • Sea salt and freshly ground black pepper


  1. Lay the rice and quinoa in a flat dish.
  2. Add the cucumber, tomatoes, Sweetcorn, chickpeas and Blue Banner sliced pickled onion on top of the rice.
  3. In a separate bowl whisk together the garlic, parsley, olive oil and lemon juice. Add this to the rice and stir well. Season with salt and pepper to taste. Rest the salad for 1 hour at room temperature before serving. This allows the rice to absorb all the delicious flavours.
Blue Banner Recipes Brown Rice Salad
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