In this Cowboy Rice Salad recipe you’ll find authentic Southwestern flavors, such as lime juice, cumin, salsa and garlic, and ingredients like colorful peppers, red onions. corn, black beans and juicy tomatoes.
So many people struggle to make a salad that’s both healthy and, well, not boring. When iceberg lettuce has got you down, give this Cowboy Rice Salad a try, a unique take on rice and beans. These simple ingredients make a surprisingly quick dish that brings a ton of complex flavour into every bite.
Don’t be daunted by the long ingredient list – this salad comes together in less than half an hour, with minimal prep, thanks to the canned salsa, corn, and black beans. Just cook your rice, slice up your onions and tomatoes, and you’re about ready to go. The beauty of this recipe is that each forkful is packed with different flavours and textures.
This recipe is a go-to for potlucks, and makes a fabulous accompaniment to a Tex-Mex dish. If you’re having tacos, you can use the salad as a side, or as a filling for the shells. No matter how you enjoy it, Cowboy Rice Salad will have you loosening your belt buckles.
The beans make this salad hearty, but go ahead and throw in some tofu for even more protein.
The dressing is a modest combo of lime juice and olive oil, helping freshen up the canned ingredients.
The cumin, one of the main spices in chili, gives a smoky taste reminiscent of campfires and cookouts.
Coriander, otherwise known as cilantro, is either a love-it-or-hate-it herb, thanks to a gene that makes some people swear it tastes like dish soap. Most of the population gets a lemony lime taste, with a freshness like mint leaves, which complements the dressing of this salad. If you are in the unlucky 25%, our condolences – sub in some parsley or leave it out altogether.
Cowboy Rice Salad
- ¼ cup fresh lime juice
- 3 tbsp of olive oil
- ¼ cup of salsa
- 1 tsp. powdered cumin
- ½ tsp. salt
- 2 cups cooked rice white or brown
- 1 cup of corn kernels
- 1 can black beans drained and rinsed
- 1 cup small cherry tomatoes cut in half
- 3 green onions thinly sliced
- ¼ cup chopped fresh coriander
- Cook the rice as directed on the package and let it cool
- In a small bowl, combine lime juice, oil, salsa, cumin and salt.
- In a large bowl, mix rice and vegetables
- Pour the lime juice mixture over the rice mixture and mix well to coat.
- Add coriander, mix.
- Serve cold