Cowboy Rice Salad Recipe

Introduction

This Cowboy Rice Salad is a vibrant and flavorful dish packed with fresh vegetables, hearty brown rice, and a zesty lime dressing. Perfect for a light lunch or a side at your next barbecue, it’s easy to prepare and tastes even better the next day.

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 (substitute with smoked paprika and cayenne pepper if desired)
• 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) corn kernels, drained
• 1 x 400g (14oz) black beans, drained and rinsed
• 3 tomatoes, watery seeds removed and diced
• 1 cup coriander (cilantro) leaves, roughly chopped

Instructions

1. Step 1: Combine the lime juice, olive oil, honey, chipotle powder, cumin powder, garlic powder, salt, and black pepper in a jar. Secure the lid and shake well to blend. Taste and adjust the lime juice or seasoning as needed.
2. Step 2: In a large bowl, mix the cooked brown rice with the diced red and green capsicum, chopped red onion, corn kernels, rinsed black beans, diced tomatoes, and chopped coriander. Drizzle the dressing over the salad and toss gently to combine.
3. Step 3: Serve the salad immediately for the freshest taste, or refrigerate it to allow the flavors to meld for an even tastier dish the next day.

Tips & Variations

• For a smokier flavor, increase the chipotle powder slightly or add a touch of smoked paprika.
• Add diced avocado just before serving for creaminess.
• Use canned kidney beans instead of black beans for a different texture.
• Toast the cumin powder lightly before adding to release more aroma.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop over time, making it taste better on the second day. If desired, bring it to room temperature or serve chilled. Avoid adding avocado or delicate herbs until just before serving to prevent browning.

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 substituted if preferred, but brown rice adds nuttiness and more fiber that enhances the salad’s texture and nutrition.

Is this salad suitable for meal prep?

Absolutely! It holds up well in the fridge and makes an excellent make-ahead meal. Keep the dressing separate if you want to preserve maximum freshness.

Cowboy Rice Salad Recipe

Print Recipe

★★★★★

4.9 from 73 reviews

A vibrant and flavorful Cowboy Rice Salad combining wholesome brown rice with fresh vegetables, black beans, and a zesty chipotle-lime dressing. This easy-to-make salad is perfect for a healthy lunch or a side dish at gatherings, offering a delicious blend of smoky, tangy, and sweet flavors.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 45 minutes (for cooking brown rice, if not pre-cooked)
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Tex-Mex
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 + 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 x 400g (14oz) corn kernels, drained
• 1 x 400g (14oz) black beans, drained and rinsed
• 3 tomatoes, watery seeds removed then diced
• 1 cup coriander/cilantro leaves, roughly chopped

Instructions

1. Prepare the Dressing: Place all dressing ingredients including lime juice, olive oil, honey, chipotle powder, cumin powder, garlic powder, salt, and black pepper into a jar. Shake well to combine thoroughly. Taste and adjust seasoning or lime juice according to your preference.
2. Combine Salad Ingredients: In a large bowl, combine the cooked brown rice, diced red and green capsicum, chopped red onion, drained corn kernels, rinsed black beans, diced tomatoes, and chopped coriander leaves. Drizzle the prepared dressing over the salad and toss everything gently to coat evenly.
3. Serve: The salad is fantastic served immediately but also tastes great after resting in the refrigerator for a few hours or even the next day, allowing flavors to meld beautifully.

Notes

• This salad can be made ahead and refrigerated for enhanced flavor development.
• You can substitute chipotle powder with smoked paprika and cayenne pepper for a spicy smoky flavor.
• For a vegan version, replace honey with maple syrup or agave nectar.
• Watery tomato seeds are removed to prevent the salad from becoming soggy.
• Use cooked brown rice that is cooled before mixing for the best texture.

Keywords: cowboy rice salad, brown rice salad, black bean salad, corn salad, Tex-Mex salad, vegetarian salad, healthy rice salad