Name: Cowboy Rice Salad
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 4 1/2 cups cooked brown rice; 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 (sub 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; Salad:; 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 (Note 2)

1. I like making this with brown rice because I like the slight nutty flavour, I think it adds more interest to the salad. However, it's super terrific made with white rice too. If using white rice (normal, not jasmine/basmati or other fragrant white rice), it's best to use long grain rice. Next best is medium grain. Short grain and sushi rice will be a too sticky for this rice salad, in my opinion.

If using WHITE RICE, you will need 1 1/2 cups of uncooked rice.

2. Coriander/cilantro is a pretty staple herb for a Southwestern salad! However, if you do not like / have it but are busting to make this salad (I don't blame you), I think the best sub is either 1 1/2 cups of finely sliced shallots / scallions or 3/4 cup finely chopped chives. Different flavour, but still a nice burst of freshness to replace the coriander. Parsley will also be a suitable substitute (3/4 cup chopped) however I don't think it adds flavour as much as the other subs I suggested.

3. Storage: Keeps for 3 days in the fridge.

4. This rice salad is my rice salad version of this famous Cowboy Caviar by Culinary Hill!

Cowboy Rice Salad

Ingredients

Dressing

Salad

Steps

Notes

Nutrition Facts