Soul Rice Salad
If you’ve ever wanted a lighter, refreshing way to enjoy the bold, comforting flavors of soul food, this Soul-Inspired Cold Rice Salad is it. It’s everything I love about a good Southern gathering—vibrant, flavorful, and made with love—but served chilled in a way that’s perfect for warm days, meal prep, or laid-back potlucks. I’ve made this before work and it’s great to come home to this cold dish after a long, hot day.
This dish brings together jasmine rice, roasted sweet potatoes, sweet corn, collard greens, and crunchy peppers, all tossed in a tangy apple cider vinaigrette that ties it all together. It’s hearty enough to stand on its own as a main dish and flexible enough to pair with your favorite grilled chicken, catfish, or even some cornbread on the side.
Ingredients
3 cups cooked and cooled jasmine or long grain rice (spread the rice on a baking sheet to cool — can be done overnight)
1 cup roasted sweet potatoes, diced (small cubes, skin on or off)
½ cup finely diced red bell pepper
½ cup finely diced celery
½ cup sweet corn (fresh, canned, or thawed from frozen)
¼ cup finely chopped red onion
¼ cup chopped scallions (green parts)
½ cup chopped collard greens (lightly blanched, then cooled)
¼ cup chopped pickled okra (optional)
For the Dressing:
¼ cup apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon honey or sorghum syrup
½ teaspoon smoked paprika
½ teaspoon garlic powder
⅓ cup olive oil or mild vegetable oil
Salt & black pepper to taste
Instructions
Toss diced sweet potatoes in olive oil, salt, and a pinch of paprika. Roast at 400°F for 20–25 minutes until tender and caramelized. Let cool.
In a large bowl, combine rice, roasted sweet potatoes, bell pepper, celery, corn, red onion, scallions, collard greens, and okra (if using).
Whisk together apple cider vinegar, Dijon mustard, honey, smoked paprika, and garlic powder. Slowly whisk in oil. Season with salt and pepper.
Pour dressing over salad and fold gently to mix.
Chill at least 1 hour. Stir before serving.
Serving Suggestions
Garnish with crumbled cornbread croutons or chopped fresh parsley.
Great served alongside fried chicken, grilled catfish, or barbecued tofu.
This can be made vegan by replacing honey with maple syrup or agave.
Good Substitutes
Black-eyed peas - filled with protein
Purple hull peas – very similar to black-eyed peas, a bit earthier
Chopped smoked turkey or ham – for a meatier twist
Chopped pecans or candied pecans – for a nutty, sweet crunch
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Hi, I’m Regina of The Faithful Feast. I'm also a writer and catering business owner. I live in the Buckeye State with my wonderful family, where our weekends are often filled with football games and faith-filled conversations. I’m passionate about encouraging women to notice God’s goodness in everyday life, especially over a cozy cup of tea. Whether I’m sharing a soul-warming recipe or writing words that encourage you, my heart is to inspire you to find joy and purpose right where you are.
