Cowboy Rice Salad Recipe
Introduction
Cowboy Rice Salad is a vibrant and hearty dish bursting with fresh flavors and smoky spices. This easy-to-make salad combines wholesome brown rice with colorful vegetables and a zesty lime dressing, perfect for a light lunch or a side at your next barbecue.
Ingredients
- 4 1/2 cups cooked brown rice
- 1/3 cup lime juice, plus more to taste
- 1/2 cup olive oil
- 1 1/2 tbsp honey
- 1/2 tsp chipotle powder (or substitute with smoked paprika and cayenne pepper)
- 1/2 tsp cumin powder
- 1/2 tsp garlic powder (or 1 garlic clove, minced)
- 3/4 tsp salt
- Black pepper, to taste
- 1 red capsicum/bell pepper, diced
- 1 green capsicum/bell pepper, diced
- 1 small red onion, chopped
- 1 x 400g (14oz) can corn kernels, drained
- 1 x 400g (14oz) can black beans, drained and rinsed
- 3 tomatoes, watery seeds removed and diced
- 1 cup coriander/cilantro leaves, roughly chopped
Instructions
- Step 1: In a jar, combine the lime juice, olive oil, honey, chipotle powder, cumin powder, garlic powder, salt, and black pepper. Shake well to blend all dressing ingredients. Taste and adjust lime juice or seasoning as desired.
- Step 2: In a large bowl, mix the cooked brown rice with the diced red and green capsicums, chopped red onion, corn kernels, black beans, diced tomatoes, and chopped coriander leaves.
- Step 3: Drizzle the prepared dressing over the rice and vegetable mixture. Toss everything gently until well combined.
- Step 4: Serve the salad immediately for fresh flavor, or refrigerate and enjoy it the next day when the flavors have melded beautifully.
Tips & Variations
- For extra protein, add grilled chicken or cooked shrimp to the salad.
- Substitute black beans with kidney beans or chickpeas for a different texture.
- If you prefer a spicier salad, increase the chipotle powder or add a finely chopped jalapeño.
- Use fresh garlic instead of garlic powder for a more robust flavor.
Storage
Store the Cowboy Rice Salad in an airtight container in the refrigerator for up to 3 days. The flavors develop over time, making it taste even better the next day. When ready to eat, serve chilled or at room temperature. No need to reheat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use white rice instead of brown rice?
Yes, white rice can be used, but brown rice adds more fiber and a nuttier flavor that complements the salad well.
How do I keep the salad from becoming soggy?
Drain canned ingredients thoroughly and remove any watery seeds from tomatoes. Toss the salad just before serving to maintain freshness and texture.
PrintCowboy Rice Salad Recipe
A vibrant and flavorful Cowboy Rice Salad combining nutty brown rice with fresh bell peppers, tomatoes, black beans, and a zesty lime-chipotle dressing. This refreshing salad is perfect for a healthy lunch or a picnic side and tastes even better the next day as the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (for cooking brown rice, if not pre-cooked)
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American Southwestern
- Diet: Vegetarian
Ingredients
Dressing
- 1/3 cup lime juice (plus more to taste)
- 1/2 cup olive oil
- 1 1/2 tbsp honey
- 1/2 tsp chipotle powder (or substitute with smoked paprika and cayenne pepper)
- 1/2 tsp cumin powder
- 1/2 tsp garlic powder (or 1 garlic clove, minced)
- 3/4 tsp salt
- Black pepper, to taste
Salad
- 4 1/2 cups cooked brown rice
- 1 red capsicum/bell pepper, diced
- 1 green capsicum/bell pepper, diced
- 1 small red onion, chopped
- 1 (400g/14oz) can corn kernels, drained
- 1 (400g/14oz) can black beans, drained and rinsed
- 3 tomatoes, watery seeds removed and diced
- 1 cup coriander/cilantro leaves, roughly chopped
Instructions
- Make the Dressing: Combine the lime juice, olive oil, honey, chipotle powder, cumin powder, garlic powder, salt, and black pepper in a jar. Shake well to mix all the ingredients thoroughly. Taste and adjust lime juice or seasoning to your preference.
- Assemble the Salad: In a large bowl, place the cooked brown rice, diced red and green bell peppers, chopped red onion, drained corn, rinsed black beans, diced tomatoes, and chopped coriander leaves.
- Dress and Toss: Drizzle the prepared dressing over the salad ingredients. Toss everything together gently but thoroughly to evenly coat the salad with the dressing.
- Serve: Serve the salad immediately for a fresh taste, or refrigerate and enjoy it the next day when the flavors have melded beautifully.
Notes
- For a smoky kick, substitute chipotle powder with smoked paprika and a pinch of cayenne pepper.
- Removing watery seeds from tomatoes helps avoid excess moisture in the salad.
- Brown rice should be cooked and cooled before assembling the salad.
- This salad can be stored in the refrigerator and tastes great served cold or at room temperature.
Keywords: cowboy rice salad, brown rice salad, black bean salad, southwestern salad, vegetarian, healthy salad, lime dressing, chipotle salad
