In a rush and don’t have time to prepare a quality meal? Try this convenient Mason Jar Rice Salad, layered with fluffy Mahatma® White Rice, hearty beans, lettuce, avocados, tomatoes, carrots and more! Store it in the fridge for up to two days, so prepare it ahead of time and enjoy it when you need it.
Cook rice according to package directions. Let cool completely.
In small bowl, toss avocados with lime juice; set aside.
Layer rice, beans, avocados, tomatoes, carrots and kale evenly among eight 2-cup Mason jars.
Pour dressing over top; seal with lids. Refrigerate for up to 2 days.
The beauty of a rice salad or other meal in a mason jar is that it is so simple to just take anywhere or enjoy quickly during a hectic or busy day. Whether you’re at the office, working from home or on the go, this delicious rice salad is perfect for meal prepping ahead of time. And, it stores well for up to 2 days without staining or retaining any odors, so it will be ready and fresh when you need it.
Not only is this salad easy to eat on the go, but it’s also easy to prepare. Make sure you have a mason jar that is large enough to fit all your hearty ingredients, then begin stacking them.
First, cook your Mahatma® White Rice for a fluffy and filling base, then top with the ingredients of your preference. You can top the rice with a protein source, whether that’s beans, chicken, tuna, or even tofu or tempeh, it’s all up to you. Then add in your chopped veggies, including anything from typical salad toppings like cucumber, avocado and tomato,to others like broccoli, green beans, and carrots.
If you are looking for some rice salad or meal inspiration, check out our recipes section. Lastly, top it with your favorite leafy greens, whether that’s kale, lettuce, arugula, spinach, or any other combination. To tie the whole salad together, finish it off with your favorite homemade dressing or vinaigrette. Or for extra crunchy toppings, try adding in some croutons or nuts.
Adjust ingredients and dressing for the rice salad as desired. Use hearty greens or veggies that will stand up to the dressing while refrigerated, such as cabbage and broccoli. Change up beans to lentils or chickpeas if preferred.