30-Minute Mango Spinach Brown Rice Salad
A vibrant and nutritious rice salad combining nutty brown rice with fresh baby spinach, sweet mango chunks, and crisp vegetables. The homemade red wine Dijon vinaigrette adds tangy depth that balances the fruit's sweetness. Perfect for meal prep, potlucks, or as a light lunch that gets better as flavors meld. This refreshing salad works well as a side dish for grilled proteins or stands alone as a satisfying vegetarian meal.
Ingredients
- 2 pouches Riceland Premium Brown Rice Boil in Bag, uncooked
- 1 6-ounce pkg baby spinach leaves, torn
- 1 large mango, peeled, chopped
- ¼ cup red onion, sliced
- 12 cherry tomatoes, sliced in half
- ¼ cup red wine vinegar
- 2 tsp Dijon mustard
- 2 cloves garlic, finely chopped
- ½ cup olive oil
- ½ tsp dried Italian seasoning
- 2 Tablespoons brown sugar
Instructions
- 1
Submerge rice bags in boiling water in medium saucepan
- 2
Boil uncovered for 10 minutes
- 3
Remove rice bags carefully and rinse with cold water
- 4
Drain rice and place in large bowl
- 5
Add spinach leaves, mango, red onions and tomatoes to rice
- 6
Stir together vinegar, mustard, garlic, olive oil, Italian seasoning and brown sugar
- 7
Pour vinaigrette over rice salad and stir
- 8
Refrigerate until ready to serve
Tips
Let the salad chill for at least 30 minutes before serving to allow flavors to meld together.
Choose a ripe but firm mango that won't turn mushy when mixed with the other ingredients.
Make the vinaigrette separately first to ensure all ingredients are well combined before adding to the salad.
Good to Know
Refrigerate for up to 3 days in covered container
Can be made up to 1 day ahead, add spinach just before serving to prevent wilting
Serve chilled as side dish or light lunch
Common Mistakes
Don't overdress the salad to avoid soggy spinach and rice
Use firm mango to prevent mushiness when mixing
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular rice instead of boil-in-bag?
Yes, cook 1 cup brown rice according to package directions, then cool completely before adding to salad.
How long will this salad keep in the refrigerator?
The salad stays fresh for up to 3 days when stored covered. The flavors actually improve after the first day.
Can I make this salad without the brown sugar?
Yes, you can omit the brown sugar or substitute with honey or maple syrup for a different sweetness profile.