Brown Rice Salad with Jalapenos, Tomatoes, and Avocado | America's Test Kitchen

Name: Brown Rice Salad with Jalapenos, Tomatoes, and Avocado | America's Test Kitchen
Total time: 90 min
Ingredients: 1 1/2 cups long-grain brown rice; 2 1/2 teaspoons table salt, divided; 1 teaspoon grated lime zest plus 2 teaspoons plus 2 tablespoons juice, divided (2 limes); 2 1/2 tablespoons extra-virgin olive oil; 2 teaspoons honey; 2 garlic cloves, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon pepper; 10 ounces cherry tomatoes, halved; 1 avocado, halved, pitted, and cut into ½-inch pieces; 1 jalapeño chile, stemmed, seeds reserved, and minced; 5 scallions, sliced thin, divided; 1/4 cup minced fresh cilantro

www.americastestkitchen.com

When we set out to create bold-tasting salads full of contrasting flavors and textures, we stumbled on a whole new—and better—way to cook brown rice.

Keywords

Side Dishes
Rice
Vegetables
Quick
Gluten Free
Vegetarian
Salads

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Ingredients

1 1/2 cups long-grain brown rice
2 1/2 teaspoons table salt, divided
1 teaspoon grated lime zest plus 2 teaspoons plus 2 tablespoons juice, divided (2 limes)
2 1/2 tablespoons extra-virgin olive oil
2 teaspoons honey
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon pepper
10 ounces cherry tomatoes, halved
1 avocado, halved, pitted, and cut into ½-inch pieces
1 jalapeño chile, stemmed, seeds reserved, and minced
5 scallions, sliced thin, divided
1/4 cup minced fresh cilantro