Cowboy Rice Salad

5 from 6 votes

This Cowboy Rice Salad is a vibrant and refreshing dish, perfect for warm days. Packed with fresh vegetables, hearty beans, and a zesty lime dressing, it's both satisfying and easy to prepare.

Prep Time25

Cook Time0

Total Time25

Course: Salad

Cuisine: American

Keyword: easy, rice salad

Servings:

Calories: 250kcal

Author: Sophie Viau

Equipment

large mixing bowl
Small bowl for dressing
Whisk or fork
Cutting board and knife
Measuring cups and spoons

Ingredients

¼ cup fresh lime juice or lemon juice
3 tablespoons olive oil
½ cup salsa
1 teaspoons ground cumin
3 cups cooked white rice old or at room temperature
1 cup sweet corn kernels
1 can (17oz) red kidney bean drained and rinsed black beans and pinto beans will also work
1 cup cherry tomatoes cut in half
1 yellow bell pepper orange or red
3 spirng onions thinly sliced
¼ cup fresh cilantro chopped
salt and black pepper to taste

Instructions

In a small bowl, whisk together the fresh lime juice, olive oil, salsa, ground cumin, salt, and pepper. For a smoother texture, you can blend the ingredients in a food processor.
In a large mixing bowl, add the cooked rice, corn kernels, red kidney beans, cherry tomatoes, diced bell pepper, sliced spring onions, and chopped cilantro. Gently toss to combine.
Pour the prepared dressing over the rice and vegetable mixture. Toss again to ensure all ingredients are well coated with the zesty dressing.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling allows the flavors to meld together and enhances the overall taste.
Before serving, give the salad a final toss to redistribute the dressing. Transfer to a serving dish, garnish with a sprig of fresh cilantro if desired, and enjoy!

Notes

Add Avocado: For a creamy texture, mix in diced avocado just before serving.
Fresh Herbs: Experiment with adding fresh herbs like parsley or mint for a different flavor profile.

Nutrition