Let’s be honest: pasta salad gets all the hype, but have you tried a cold basmati rice salad? It’s fresh, light, and totally addictive, especially with crunchy veggies, sweet maple dressing, and tender edamame beans tossed in. I’ve been making this on repeat for summer lunchboxes and BBQs.
It’s way more flavorful than you'd expect from such a simple recipe. And best of all? It holds up like a champ in the fridge. If you’re into easy grain salads like my Cowboy Rice Salad or Healthy Kale Salad, you’re going to love this one.
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The ingredients
Base:
- Basmati rice – Aromatic, light, and fluffy. Cooks fast and doesn’t clump like short-grain rice.
- Edamame – Frozen shelled edamame adds plant-based protein and a bit of bite.
Crunchy Veggies:
- Bell pepper – I like using one red and one yellow for color contrast.
- Red onion – Adds sharpness and depth.
- Celery – Extra crunch!
- Cucumber – Cool and refreshing.
Fresh Herbs:
- Mint – Optional, but it makes the flavors pop. Basil or parsley also work.
Dressing:
- Rice vinegar – Bright and tangy, the backbone of the dressing.
- Maple syrup – Sweetens it just enough.
- Dijon mustard – Adds a hint of heat and richness.
- Olive oil – Classic base fat for balance.
- Salt + pepper – Always!
Step-by-Step Instructions for the Basmati Rice Salad
1. Cook the rice.
Follow the package directions for the basmati rice, then rinse with cold water to stop the cooking and keep it fluffy.
2. Soften the edamame.
Add frozen shelled edamame to a bowl and cover with boiling water. Let sit for 5 minutes, then drain.
3. Chop the veggies.
Dice the bell peppers, red onion, celery, and cucumber.
4. Make the dressing.
In a small bowl, whisk together olive oil, rice vinegar, Dijon, maple syrup, salt, and pepper.
5. Mix everything together.
In a big mixing bowl, combine the rice, veggies, edamame, and mint. Pour in the dressing and toss gently to coat.
6. Chill and serve.
Serve immediately or refrigerate for up to 4 days — the flavors get even better!
Tips for Success
- Rinse the rice well to avoid gummy texture.
- Use day-old rice to make it even easier.
- Let the salad sit 15–30 minutes before serving so flavors meld.
- Double the dressing if you love extra flavor.
Variations
- Add protein: Grilled chicken, tofu, or chickpeas.
- Add fruit: Mango or pineapple chunks are delicious.
- Swap rice: Try brown rice or quinoa for a fiber boost.
- Spice it up: A pinch of chili flakes or grated ginger in the dressing.
Serving Ideas
- Perfect for office lunches or picnics.
- A fresh side for grilled chicken or fish.
- Add to a bento box with some fresh fruit and hummus.
- Serve in lettuce cups for a fun appetizer.
Storage Tips
- Store in an airtight container in the fridge for up to 4 days.
- Do not freeze — the veggies and rice get mushy.
- Stir before serving to redistribute dressing.
FAQS
Absolutely. Just adjust cook time and expect a chewier texture.
Yes! It actually tastes better the next day after marinating.
Totally fine — just boil and shell them first.
Basmati Rice Salad with Edamame
Equipment
- Pot for cooking rice
- Sharp knife
- Cutting board
- Mixing bowls
Ingredients
- 3 cups cooked basmati rice
- 2 bell peppers diced
- 1 red onion chopped
- 3 celery stalks chopped
- 1 English cucumber diced
- ½ cup fresh mint finely chopped
- 1 cup frozen edamame
- Salt and pepper to taste
Dressing:
- ⅓ cup olive oil
- ⅓ cup rice vinegar
- 2 tablespoon maple syrup
- 1 tablespoon Dijon mustard
Instructions
- Cook basmati rice and rinse with cold water. Let it cool completely.
- Place frozen edamame in a bowl and pour boiling water over it. Let it sit for 5 minutes, then drain.
- Dice bell peppers, red onion, celery, and cucumber.
- In a small bowl, whisk together olive oil, rice vinegar, maple syrup, Dijon mustard, salt, and pepper.
- In a large bowl, mix rice, veggies, edamame, and mint. Add the dressing and toss to combine.
- Chill for at least 15 minutes and serve cold.
Notes
- Rinsing rice after cooking keeps the grains separate.
- This salad tastes even better on day 2.
- Swap in your favorite fresh herbs if mint isn't your thing.
- Add grilled chicken or tofu to make it a full meal.
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